Recipes
February 16, 2020
- April 8, 2020
- By Catch Cook
Thai fishcakes coated in sesame topped with mascarpone on pomegranate relish
An easy and delicious recipe.
Ingredients
- 500g grilled white fish
- 40g green or red thai paste
- 6 eggs
- 200g mixed sesame seeds
- 200g baked potato mashed sweet potato
- 2 tsp ground black pepper
- 5 tbs fish sauce
- 3 tsp fresh chopped ginger
- 2 limes juiced and zested
- 100ml mango chutney
- 100g crushed garlic
- 2 lemons to garnish
- 1 bunch of chopped coriander
- 5 tbs pomegranate relish
Method
- Flake the grilled fish and season with the thai paste ginger garlic.
- Add the chopped coriander fish sauce pepper and mash potato with the sweet chilli lemon juice, lemon zest.
- Weigh each fish cake into 30g size balls dust in the flour then coat in egg wash then into the sesame seeds.
- Shape into fish cakes set in a fridge to rest and firm up.
- Once the fishcakes have cooled and hardened, place in a deep fryer in hot oil and fry till crispy.
- Serve on the pomegranate relish and top with mascarpone.
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