Jump to Main ContentJump to Primary Navigation

Coconut Thai fish cakes

Prep:

Cook:

Serves:

photo: the red head studio: Michael Smith
photo: the red head studio: Michael Smith

    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

    METHOD

    Make the sauce by blending all the ingredients into a smooth sauce and bringing to the boil over medium heat or just until it thickens. Check for sweetness - if too sweet add a little more lemon or vice versa.

    To make it look a little fancier, add drained mandarins and crushed pineapple to the sauce.

    Then make the fishcakes by combining the salmon in its liquid with the rest of the ingredients, except the oil, in a large mixing bowl.

    Roll into balls and fry in hot oil until golden brown.

    Serve with the sweet and sour sauce.

    Adapted from Celebrations with the Kosher Butcher’s Wife, Struik Publishers, £17.49

    Method
Food

Making veggies centre stage

Victoria Prever

Friday, July 28, 2017

Making veggies centre stage
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'