Thai Mushroom Blend Fishcakes

A Thai twist on your average fish cake, these little delights are made with a blend of mushrooms and haddock, and are full of the exotic flavours of the East. A great healthy meal which is easy to create.
Serves 4
Total Time
35 Minutes
200g of closed cup mushrooms, finely chopped
1–2 red chillies, roughly chopped
4 garlic cloves, roughly chopped
3cm piece of fresh ginger, peeled and roughly chopped
400g of haddock, skinned and boned
Zest of 1 lime
1 tbsp of Thai red curry paste
2 spring onions, finely chopped
1 stick of lemongrass, finely chopped
2 kaffir lime leaves, shredded
100g of green beans, finely sliced
10g of coriander leaves, finely chopped
1 tbsp of fish sauce
Vegetable oil
To Serve
Sweet chilli sauce
Chopped cucumber, spring onion & roasted peanuts
Step 1
Place the chilis, garlic and ginger into a food processor and blitz until finely chopped.
Step 2
Add the mushrooms, fish and lime zest into the food processor and blitz again to form a fine paste. Spoon into a large bowl.
Step 3
Add the rest of the ingredients to the bowl and mix together thoroughly.
Step 4
Line a large tray with greaseproof paper. Roll the mix into small, flat patties and place in the fridge. Leave to chill until required.
Step 5
While the fishcakes are in the fridge, mix together the sweet chilli sauce with the cucumber, spring onion and peanuts. Place in a serving dish.
Step 6
Heat some oil in a wok or large frying pan. Fry the fishcakes in batches for 3 to 4 minutes on each side until golden brown. Serve straight away with wedges of lime and a sprinkle of fresh coriander.

Recipe courtesy of The Mushroom Bureau

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