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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
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