*Homestead Cottage’s Fish Cakes.
Here is how to make Homestead Cottage’s Thai spiced fish cakes with crunchy peanut salad.
For the fishcakes:
– 400g floury potatoes, boiled and mashed
– 400g skinless salmon fillet, poached and flaked
– 2 scallions finely chopped
– 1 tablespoon finely chopped coriander
– Grated zest and juice of 1 lime
– ½ teaspoon green thai curry paste
– 50g butter
– Sea salt and freshly ground black pepper
For the Thai Peanut Dressing:
– 4 tablespoons creamy peanut butter
– 2 tablespoons unseasoned rice vinegar
– 2 tablespoons fresh lime juice, from one lime
– 3 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 2 tablespoons honey
– 2½ tablespoons sugar
– 2 garlic cloves, roughly chopped
– 1-inch square piece fresh ginger, peeled and roughly chopped
– 1 teaspoon salt
– ¼ teaspoon crushed red pepper flakes
– 2 tablespoons fresh coriander leaves
For the Salad:
– 4 cups chopped spring cabbage (I like to toss in a little shredded red cabbage for color)
– 3 shredded carrot
– 1 red pepper, thinly sliced into bite-sized pieces
– 1 cucumber, halved lengthwise, seeded and thinly sliced
– 1 cup cooked and sliced green beans
– 2 medium scallions, thinly sliced
– ½ cup loosely packed chopped fresh coriander
For the dressing, combine all of the ingredients except for the cilantro in a blender and
process until completely smooth. Add the cilantro and blend for a few seconds until the
cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving
right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on
the side so the salad doesn't get soggy.
For the fishcakes place all the ingredients for the fishcakes except the butter in a large bowl
and season with salt and pepper. Mix until all the ingredients are well combined.
Divide the fishcake mixture into four balls and shape each into a patty.
Place a frying pan over a medium heat and add the butter. Once the butter has melted, add
the fishcakes and brown on both sides. Transfer the fishcakes to a baking tray and bake at
180c for 10 minutes.
To serve, place each fishcake on a warmed plate with a wedge of lime, plus a good serving of
the salad
