Easy Thai Fish Cakes
1/2 cup plain flour
2 cups dry mashed potatoes, cooled
500g cooked gemfish, jewfish or flathead fillets, flaked
2 tablespoons chopped fresh coriander leaves
1/2 teaspoon finely chopped coriander roots
1 teaspoon finely chopped red chilli
1/2 teaspoon finely chopped ginger
1 clove garlic, crushed
1 egg white, lightly whisked
1/2 cup cornflake crumbs
1 cup tomato chutney
Preheat oven to 190C. Spray a baking tray with vegetable oil cooking spray. Spread flour on a sheet of greaseproof paper.
2. In a mixing bowl, combine potatoes, fish, coriander leaves and roots, chilli, ginger and garlic. Mix well.
3. Divide fish mixture into 8 equal portions. Shape each into a round cake. Coat with flour, then dip in egg white, allowing excess to drip back into bowl. Coat with cornflake crumbs, patting to cover well.
4. Place fish cakes on prepared baking tray; chill for 10 minutes.
5. Bake, turning once, until golden, about 30 minutes. Serve fish cakes hot with tomato chutney.
Use instant mashed potatoes, made with skim milk, instead of homemade mashed potatoes.
Properly cooked fish should be opaque, not translucent. It should barely flake when probed with a fork. If it falls apart, it is slightly overcooked.
Chilling the fish cakes before baking helps maintain the shape. Place in a single layer, not touching, on prepared baking tray. Refrigerate for 10 minutes