Fish cake ingredients:-
500grm fish fillets of your choice (oily fish recommended and Aldi Atlantic salmon are really good)
1 large onion (brown, white or salad)
Cloves of garlic to your taste (for me 6)
Ginger (the same amount as garlic)
Thai green curry paste 60 grm ( brand I am using is Valcom if you can find it) about 2 table spoons.
Macadamia meal (powdered macadamia) if you can get it. My wife gets it from work for free. Otherwise bread crumbs or sesame seeds would be a good option . Up to you.
Optional:- snow peas.
Method:-
Finely chop fish, onion, garlic and ginger and blend with green curry paste. You can use a blender but no matter how much you wash it, it will still smell of fish. A good sharp knife does it for me and leaves some texture to the cakes. (Remember, fine food is about taste and texture.)
Once ingredients are thoroughly mixed, scoop out of the bowl with a table spoon into your hand and press and roll into a ball. Then roll the ball over your dusting (macadamia meal, bread crumbs, sesame seeds etc) and place them on a plate.
The 500 grm of fish should yield you 8 or 9 fish cakes.
Heat a cast iron pan with 1 table spoon of coconut oil in it without making it smoke. Fry the cakes to golden brown.
Potato Cakes Ingredients:-
Left over creamy mashed potatos.
Eggs to suit volume of potatos.
Self raising flour also to suit volume. (Binds and makes them a bit fluffy).
Salt and pepper to taste and whatever else you deem as appropriate.
Method:-
Whip potatos, eggs and flour to form a homogeneous goop.
Heat pan with some coconut oil not allowing it to smoke then pour in potato mix to size of cake desired. About 3 mins should be enough per side.
Presentation:-
Serve fish and potato cakes on a plate with a fork while they are still hot. Serve a side salad with it if you want but I think it will spoil the feeling of indulgence.
This is simple and it is so good. No drooling on the forum thanks.
