Easy Fishcakes with Thai Green Curry Sauce
An easy 30 minute supper for you!
These are quite possibly the easiest fishcakes you will ever make and they are incredibly good. I’ve served them in many different ways over the years and they are really versatile. But I love them like this, served over rice with a quick Thai Green Curry sauce and some steamed greens. Cosy and comforting for these cold dark winter nights but also light and fresh so you don’t feel bogged down by stodge.
Back when I was working as a private chef, I would do several canapé parties every week. It was exhausting but also a lot of fun. Through equal parts hard work and also good fortune I managed to get the contract for catering the in-house events for lots of the biggest fashion houses in London. They would hold private viewings of their latest collections for their most important clients and I would cater these events. I should point out that this sounds more glamorous than it was, and it mainly meant trying to ensure no one tripped and poured champagne all over priceless gowns. But I loved it. I think mainly because canapés are one of my favourite things to make, still to this day. There’s something therapeutic about assembling them, even in the midst of the chaos of an event. And I love the opportunity they bring to make something look pretty. Also people love to eat canapés! And it’s fun to make things that you know people love. I really miss it at this time of year as this is when my diary would be full of canapé parties to cook for. Anyway, the point of telling you all this is that during these years there were some items on the menu that I was never allowed to take off. And, these fishcakes were one such item. I would serve little mini versions of these which I would roll in sesame seeds just before frying. Then they’d be fried until golden, sprinkled with chopped coriander and served with a sweet chilli and creme fraiche dipping sauce. Delicious and very easy too! So if you have friends coming over this holiday season, this is another way you could use today’s recipe.
And I really mean it when I say these fishcakes couldn’t be easier. They are also very forgiving too. A little bit of this. Don’t have that? Put this in instead. Blitz it all together in a food processor and roll into balls. And it’s that easy! Don’t have a food processor? A very sharp knife and a chopping board would also do the job but out of habit I always make these in the food processor.
They freeze well so it’s worth making a bigger batch and popping some in the freezer so you can defrost when you really don’t have the energy to face cooking. Serve them for lunch, dinner or at parties. Try them with a smashed cucumber salad with feta, lime and coriander when you’re after something a little lighter. I also love them with a crunchy slaw with cabbage and carrots. Maybe some noodles and definitely with a drizzle of sweet chilli sauce.
Serves 2-3