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Asian Fish Cakes

Asian Fish Cakes Serve as a starter or main course depending on size.

If you wish to really impress you could mould the mixture into a series of small croquettes and serve them as a canapé as your guests arrive for dinner.
- 1 ½ lb/700g cooked fish
(Salmon, Cod, Smoked Haddock)
- 6 large potatoes – Peeled, cooked
& mashed
- 1 Red Chilli - finely chopped
- 1 inch fresh ginger - finely
- 2 cloves of garlic - finely chopped
- 1 medium red onion - finely
- 1 egg
- Freshly chopped coriander or
- Seasoning
Preheat the oven to 180C/350F/Gas Mark 4.
Cook the fish very gently in boiling water. It should be just coming up to the cooked stage-not overcooked because it will be returning to the oven later on.
In a small saucepan fry the chilli, garlic, ginger and onion until softly cooked.
Allow to cool.
Add the chilli mixture to the cooked potato and mix in the egg, the herbs and seasoning.
Very gently incorporate the fish whilst trying not to break down the pieces.
Mould the mixture into the desired shapes.
Use a little flour to assist you and to prevent the fish cakes from sticking to the work surface.
Transfer to the fridge for about 30 minutes to allow the fish cakes to firm up a little.
Remove from the fridge and pass through a mixture of: Seasoned Flour, then Egg wash (2 eggs mixed with 150ml milk approx), then Breadcrumbs with a dessertspoon of sesame seeds mixed in.
Pan Fry until golden on both sides and then transfer to the oven for a further 15-20 minutes until piping hot.
Serve with green salad and sweet chilli jam.

Freezing: This recipe yields 12-14 fish cakes and they can be frozen immediately after being glazed in the flour, egg wash and breadcrumbs.
You can cook from frozen - pan fry on both sides as indicated and then return to the oven for 35 minutes.
Ensure that they are piping hot prior to service.
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