Who likes a pop of freshness in their mouth when they take a bite?
This is exactly how I would describe these Thai Fish Cakes that I whipped up yesterday.
They took me no longer than 15 minutes to prepare and cook, and I was left with that satisfied "cafe meal" feeling in my tummy.
I knew the next few days were going to be a little cray-cray, so wanted to make sure I had something quick and easy to grab on the run.
I love fresh Thai flavours, so put together this little creation with what I had in the fridge/freezer. Of course I am the Queen of adapting a recipe to suit any differing tastes or intolerance's, so please feel free to add or subtract to suit your own tastes.
600g frozen white fish
500g frozen mixed vegetables
2 cups cooked pumpkin
1 cup chopped spinach
1 lemongrass stalk
1 tablespoon lemon juice
1 tablespoon lime juice
1 handfull of coriander leaves
salt & pepper to taste
I used the Thermomix to make my fish cakes, but you can use a food processor. Part defrost the fish, cook the veggies in the microwave for 5 minutes, trim the lemongrass.Cut the fish into chunks and blitz. Add the cooked pumpkin, veggies and all other ingredients. Blitz again. Spoon a large ladle of the mixture into a well oiled pan and cook for about 4 minutes each side. For an added bonus you can sprinkle with sesame seeds before cooking.
Of course there were plenty of leftovers. I had some more for my afternoon meal and again for lunch today. Variations could include adding prawns, tuna or any other vegetables you may have in the bottom of the crisper.
These fish cakes will have you booking a holiday to Thailand!