5 ingredients: Spicy Thai-inspired Fish Cakes
These are not as chewy or rubbery as the Thai fish cakes you get from many takeaways because they are egg-free. Feel free to squeeze all the milk out of the bread roll and add egg to the mixture if you like. Otherwise, leave as is. Serve as a starter with rice, on their own, or in mini breadrolls with some slaw as a delicious Asian fish burger.
Servings: 2 (makes 8)
For the fish cakes:
- 300 g skinless sea perch // flathead // barramundi fillets
- 100 g laksa paste
- 1 small round breadroll
- 1/4 cup milk
- 1/2 cup breadcrumbs
To make the fish cakes:
Tear breadroll into a handful of pieces and soak in milk.
Rinse the fish under cold running water and pat dry with paper towel.
Cut into rough bite-sized pieces.
Using a food processor, in batches if necessary, blend the fish and breadroll into a smooth consistency paste.
Add Singaporean laksa paste and 3 tbsp of the milk left from bread-soaking. Mix all together with a wooden spoon – the mixture should be light and fluffy.