I don’t think fish cakes are eaten in Thailand but if they were they might taste like this and they might be accompanied by a peanut sauce in the Satay manner. My basic fishcake recipe is the one my mother used to make – firm white fish, mashed potato and parsley bound with an egg. It can be adapted very easily – I sometimes add lemon zest. To make a Thai flavor submit cilantro for the parsley and add scallions, lime zest and lemon pepper. The peanut sauce contains garlic and ginger along with lime juice, soy sauce and fish sauce and will need a tablespoon or so of boiling water to thin it down.
1 pound of potatoes – peeled, boiled and mashed
10 oz. cod – cut in to small pieces
Bunch of scallions – finely chopped
1 tbsp. cilantro – finely chopped
1 tsp. lime zest
Salt and lemon pepper
1 egg – whisked
2 or more tbsp. olive oil
Place all the ingredients except the egg in a large mixing bowl and roughly mix together before adding the egg. Then mix the ingredients well and form into palm sized patties.
Heat 1 tbsp. oil in a frying pan and when nice and hot place 4 of the cakes in the pan and let cook and brown for 5 minutes, then turn over, adding more oil if necessary, and cook for a further 5 minutes or so until fish cakes are cooked through. Repeat process with the remaining fish cakes.
1 tbsp. smooth peanut butter
1 large clove of garlic – grated
1 inch of ginger – grated
Juice of 1/2 a lime
1 tsp. gluten free soy sauce
1 tsp. fish sauce
Place the peanut butter in a small mixing bowl, add the rest of the ingredients and whisk together well. Serve alongside the fishcakes. Nice with a green salad.