Spicy Baked Thai Fish Cakes

FISH_CAKES.jpgServes 20, cooking time 45 minutes, (suitable for home freezing)

2 large sweet potatoes

2 large Pollock fillets
3 wholemeal rolls

2 red onions, chopped
A medium bunch of chopped coriander
2 tbsp green Thai curry paste
8 cream crackers
2 eggs
Salt and pepper
Juice of a lime
Oil for frying

Wash and peel the potatoes and cut into cubes, then boil in hot, salted water until soft. In a frying pan add some oil and shallow-fry the Pollock fillets. Season, and turn to cook evenly. Once they’re cooked, remove the fillets from the heat and allow to cool. In a food processor, blitz the wholemeal rolls until they resemble breadcrumbs. Place the crackers in a ziplock bag and bash with a rolling pin until the crackers are broken up into a rough powder. Mash the potatoes in a large bowl and add the chopped onion, coriander, crushed crackers and the Thai curry paste. Gently break up the Pollock fillets and gently fold into the potato mix, trying not to break up the fish. Next, divide the mix into 20 pieces. Roll each piece into a ball, each one should be about the size of a golf ball then flatten into small round patties. Place the patties on a tray and place in the fridge to cool for 30 minutes. Meanwhile, break the eggs into a bowl and whisk, pour the breadcrumbs into a shallow dish, dip each of the patties into the egg, then into the breadcrumbs. Place the patties on a greased baking tray, and bake in the oven at 180 degrees for about 45 minutes, turning halfway through, cook until they are crispy golden and brown. Finally, serve with sweet chilli sauce.

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