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Recipes

Coconut Thai fish cakes

April 11, 2014 13:16
photo: the red head studio: Michael Smith

ByVictoria Prever, Victoria Prever

1 min read

With the ever-increasing variety of new kosher products available, twists on traditional foods have enabled us to follow food trends, while keeping within tradition. Each festival brings its own unique customs and traditions with regards to food and this certainly doesn’t mean ‘old fashioned’ foods. Who would have thought we would ever eat Thai fishcakes on Pesach?

Makes 12 - 15
Preparation: 10 minutes
Cooking: 20 minutes

INGREDIENTS
For the sweet and sour sauce:
80ml lemon juice
100g golden syrup
1 tbsp tomato sauce
1 tsp potato flour dissolved in 240ml cold water

For the fish cakes:
1 x 420g can pink salmon
1 onion, peeled and finely grated
2 tbsp chopped fresh coriander or parsley if you don’t want it to taste too Thai - ish!
1 tsp finely grated fresh ginger - leave out if you don’t add coriander)
Juice of 1 lime or 1 tsp lemon juice and 1 tbsp mayonnaise if not going the Thai route
2 eggs
60g matzah meal
1 tbsp desiccated coconut - this takes it to a whole new level if you are going the Thai route, if not, leave it out
Oil for frying