The thing I love about Thai food is it's freshness and zing. When I travelled around Thailand I fell in love with the food and can't wait to get back there to sample it again.
These fish cakes remind me of those flavours, fresh, crunchy, salty, sweet and zingy. They are a great way to use Hoki, which is a very inexpensive fish, that is extremely flakey so perfect for this recipe. I always ensure that I purchase the freshest fish possible. It takes a wee while to suss out where the best place for fish is.
Thai Hoki Cakes
750 g Fresh Hoki
Generous handful of green beans finely sliced across the bean
1 tsp finely grated fresh ginger
1 bunch of fresh coriander chopped
2 spring onions, finely sliced
Fresh chilli or dried chilli flakes to taste
1 tsp salt
Coconut oil for frying
Using a knife, finely chop the fish. Place in a large bowl.
Add other ingredients and moosh together using your hands.
Heat 2 tbsp coconut oil in a nonstick frypan on medium heat.
Use your hands to make rough cake shapes. (the mixture can be pretty wet so you won't get perfect cakes but rustic is fine).
Cook on medium heat until golden on one side and flip.
Enjoy with lemon or lime wedges and a fresh salad.
(These also work really well for lunch the next day as they are pretty tasty cold too.)