Thai Fish Cakes
- Mixed seafood 250 g
- Potato 2 med
- Lemon 1 sm
- Bay leaves 2 pce
- Salt 1 tsp
- Fresh chives 4 tbs
- Egg 1 pce
- Flour 60 g
- Breadcrumbs 60 g
- Vegetable oil 200 ml
- Egg yolk 1 med
- Dill 2 tbs
- Breadcrumbs 2 tbs
Wash, peel and chop the potatoes into medium cubes and boil them until a fork can easily go through. Drain and set them aside.
Blanch the mixed seafood in water with half a lemon, 1 tsp of salt and bay leaves. Cook for 8-10 minutes or until the fish pieces are fully cooked.
Drain the water off the fish and set the fish aside. By using a masher mash the potatoes. Once that's done combine the fish with the mashed potatoes. Add in the fresh chives, juice of half of a lemon, salt, dill, egg yolk and breadcrumbs. Give it a good mix and set it aside to cool down.
In the meantime prepare the oil and the batter. Take a small bowl add in the oil and start heating it on low heat. Take three bowls, add flour into the first, whipped egg into the second and breadcrumbs into the third.
Divide the batter into 4 equal portions. The fish cakes will be very soft so be gentle. Start battering the fish cakes by forming a round shape, roll it into flour, egg wash and breadcrumbs. Set the fishcake aside and repeat the process with the other three.
Check if the oil is hot enough by dropping a piece of egg mixed breadcrumb. If it pops to the surface it's ready to be used. Place one fishcake at a time in the oil. The breadcrumb coat will cook very fast so keep an eye on the fishcake. Repeat the same with the other side and the rest of the fish cakes.
Serve with spicy mayo and fresh lime wedges.