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Thai green fish cakes

Published on June 15, 2016
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Armed with this fragrant fish cake recipe from Dolton Lodge, head chef at The Galley in Topsham, you don’t need to go long-haul for a taste of the East

Fish cakes

Serves 6 as a starter

You will need

Thai green curry paste 2 tbsp
Demerara sugar 3 tbsp
Sesame oil 1 tbsp
Salt 4g
Fish sauce 1 tbsp
Garlic 3 cloves, diced
Ginger 10g, diced
Cod or firm white fish 500g
Egg 1, beaten


  1. Combine the curry paste, sugar, oil, salt and fish sauce in a blender.
  2. Add the garlic and ginger and pulse to combine. Add the fish and egg and pulse again leaving small chunks of fish throughout.
  3. Mould into 18 fish cakes and refrigerate for an hour to firm.
  4. Preheat the oven to 180°c / gas 4.
  5. Heat a little oil in an oven proof pan and fry the fish cakes on each side for 1-2 minutes until golden. Finish in the oven for 3-4 minutes.

Chef’s tip: ‘At The Galley, we serve these fish cakes with lime aioli, lemongrass dressing, mango and chilli and coriander salsa,says Dolton

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