*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

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If you’re here, you care about County Clare. So do we. Did you rely on us for Covid-19 updates, follow our election coverage, or visit The Clare Echo every week for breaking news and sport? The Clare Echo invests in local journalism and we want to safeguard its future in our county. By becoming a subscriber you are supporting what we do, will receive access to all our premium articles and a better experience, while helping us improve our offering to you. Subscribe to clareecho.ie and get the first six months for just €3 a month (less than 75c per week), and thereafter €8 per month. Cancel anytime, limited time offer. T&Cs Apply. www.clareecho.ie.

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