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  3. Leftover Potato Thai Fishcakes

Leftover Potato Thai Fishcakes

A quick Thai fishcake made from leftover mashed potatoes, use tinned fish if that is all that is available, you could also use leftover salad leaves in the paste mixture instead of fresh herbs.

Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product MultiPro Go FDP22.130GY MultiPro Go FDP22.130GY

Ingredients

Servings: 6
Makes: 1

1  garlic clove, halved
0.5 Tbsp ground ginger
1  red chilli
15 g fresh coriander, leaves only
1  lime, zest and juice
200-300 g mashed potatoes
300 g white fish, cooked, flaked
  salt, as needed
  black pepper, as needed
150 g plain flour
2  eggs, beaten
150 g polenta
  vegetable oil, as needed

To serve
  sweet chilli sauce, as needed
  sriracha mayo, as needed
  spring onions, as needed, sliced
1  lime, cut into wedges


Instructions

STEP 1/3

Fit the Knife Blade.
Add garlic, ginger, chilli, coriander, lime juice, lime zest, salt and pepper into the Appliance bowl.
Pulse until paste forms.
Then add some of the leftover mashed potatoes, fish, salt and pepper.
Tip: Work in batches.
Blend until combined on speed 1.
Transfer the mixture into a medium bowl.
Repeat the same process with the remaining potatoes and fish.

STEP 2/3

Add flour, beaten eggs and polenta into three separate bowls.
Using wet hands, shape the potato and fish mixture into 6-8 round patties.
Coat each patty with flour, then eggs and polenta.
Add oil into a frying pan.
Heat until hot on a medium-high heat.
Add three fishcakes into the pan.
Fry on each side until golden for 3-5 minutes.
Remove from the pan and keep warm.
Repeat the same with the remaining patties.

STEP 3/3

Alternative cooking method:
Line a baking tray with parchment paper.
Preheat the oven to 180ºC.
Place the fishcakes on the baking tray.
Drizzle with a little oil.
Bake until golden for 20 minutes at 180ºC.

 

To serve
Serve with sweet chilli sauce or sriracha mayo (or both).
Garnish with sliced spring onion and lime wedges.

 

Substitutions
Ginger can be replaced with 2 cm piece fresh ginger, cut into quarters.
Red chilli can be replaced with green chilli.
White fish can be replaced with salmon or drained tinned fish.
If you do not have polenta, coat the fishcakes in breadcrumbs instead, or just cook them immediately after coating in the egg and flour.

  1. Back to homepage
  2. Recipes
  3. Leftover Potato Thai Fishcakes

Leftover Potato Thai Fishcakes

A quick Thai fishcake made from leftover mashed potatoes, use tinned fish if that is all that is available, you could also use leftover salad leaves in the paste mixture instead of fresh herbs.

Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Kenwood
lorem ipsum
Servings:6
Makes:1

Ingredients


1  garlic clove, halved
0.5 Tbsp ground ginger
1  red chilli
15 g fresh coriander, leaves only
1  lime, zest and juice
200-300 g mashed potatoes
300 g white fish, cooked, flaked
  salt, as needed
  black pepper, as needed
150 g plain flour
2  eggs, beaten
150 g polenta
  vegetable oil, as needed

To serve
  sweet chilli sauce, as needed
  sriracha mayo, as needed
  spring onions, as needed, sliced
1  lime, cut into wedges

This recipe is prepared with: lorem ipsum FDP22.130GY

Instructions

STEP 1/3

Fit the Knife Blade.
Add garlic, ginger, chilli, coriander, lime juice, lime zest, salt and pepper into the Appliance bowl.
Pulse until paste forms.
Then add some of the leftover mashed potatoes, fish, salt and pepper.
Tip: Work in batches.
Blend until combined on speed 1.
Transfer the mixture into a medium bowl.
Repeat the same process with the remaining potatoes and fish.

STEP 2/3

Add flour, beaten eggs and polenta into three separate bowls.
Using wet hands, shape the potato and fish mixture into 6-8 round patties.
Coat each patty with flour, then eggs and polenta.
Add oil into a frying pan.
Heat until hot on a medium-high heat.
Add three fishcakes into the pan.
Fry on each side until golden for 3-5 minutes.
Remove from the pan and keep warm.
Repeat the same with the remaining patties.

STEP 3/3

Alternative cooking method:
Line a baking tray with parchment paper.
Preheat the oven to 180ºC.
Place the fishcakes on the baking tray.
Drizzle with a little oil.
Bake until golden for 20 minutes at 180ºC.

 

To serve
Serve with sweet chilli sauce or sriracha mayo (or both).
Garnish with sliced spring onion and lime wedges.

 

Substitutions
Ginger can be replaced with 2 cm piece fresh ginger, cut into quarters.
Red chilli can be replaced with green chilli.
White fish can be replaced with salmon or drained tinned fish.
If you do not have polenta, coat the fishcakes in breadcrumbs instead, or just cook them immediately after coating in the egg and flour.

Notes