Name: Jamie Oliver Thai Fish Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 400g (14 oz) white fish fillets – cod or haddock, for a mild flavor.; 1 lemongrass stalk – finely chopped, for a fresh citrusy note.; 1 red chili – deseeded and chopped, to add heat.; 2 garlic cloves – minced, for depth of flavor.; 1 tablespoon ginger – freshly grated, to add a spicy kick.; 1 tablespoon fish sauce – for an authentic Thai taste.; 1 egg – to bind the mixture together.; 1 lime – zested and juiced, to add brightness.; 2 spring onions – finely sliced, for a mild onion flavor.; Handful of fresh coriander – chopped, for a fresh, herbaceous taste.; Vegetable oil – for frying the fish cakes.

Jamie Oliver Thai Fish Cakes

Print Recipe

Jamie Oliver’s Thai Fish Cakes are made from fresh fish, blended with classic Thai ingredients such as lemongrass, chili, and ginger. These fish cakes are then lightly fried until golden and crispy. With a fragrant and flavorful profile, they capture the essence of Thai cuisine while being incredibly simple to prepare. They’re ideal for serving as a main course or as a starter for a larger meal.

Author: Ekani Ella
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 4 1x
Category: Appetizer
Method: Frying
Cuisine: Thai

Ingredients

Scale

400g (14 oz) white fish fillets – cod or haddock, for a mild flavor.
1 lemongrass stalk – finely chopped, for a fresh citrusy note.
1 red chili – deseeded and chopped, to add heat.
2 garlic cloves – minced, for depth of flavor.
1 tablespoon ginger – freshly grated, to add a spicy kick.
1 tablespoon fish sauce – for an authentic Thai taste.
1 egg – to bind the mixture together.
1 lime – zested and juiced, to add brightness.
2 spring onions – finely sliced, for a mild onion flavor.
Handful of fresh coriander – chopped, for a fresh, herbaceous taste.
Vegetable oil – for frying the fish cakes.

Instructions

Prepare the fish mixture: In a food processor, add the white fish fillets, lemongrass, red chili, garlic, ginger, fish sauce, and lime zest. Pulse the mixture until everything is well combined but still slightly chunky. Be careful not to over-blend into a paste.
Add the egg and herbs: Transfer the fish mixture to a mixing bowl. Add the egg, spring onions, and chopped coriander. Stir everything together until well mixed.
Shape the fish cakes: Wet your hands to prevent sticking, and shape the mixture into small patties about the size of a golf ball. Then, flatten it slightly.
Heat the oil: In a large frying pan, heat a generous amount of vegetable oil over medium heat.
Cook the fish cakes: Fry the fish cakes in batches for 3-4 minutes on each side or until golden brown and crispy. Be careful not to overcrowd the pan.
Drain and serve: Once cooked, remove the fish cakes from the pan and place them on a paper towel to drain any excess oil. Serve with lime wedges and a dipping sauce of your choice.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-thai-fish-cakes/