THAI MUSHROOM FISH CAKES

April 30, 2020

 

 

INGREDIENTS:

 

500g Denny brown mushrooms, diced 

6 medium potatoes, cooked and mashed

500g firm white fish, cooked (e.g hake or kingklip) 

2 cloves garlic, minced

½ cup spring onions, sliced 

1 thumb size piece of ginger, grated

zest and juice of 2 limes

2 large eggs

± ½ cup fresh coriander, roughly chopped

2 cups panko breadcrumbs 

Salt and freshly ground black pepper, to taste

Extra virgin olive oil 

Lime wedges, for serving

 

For the fresh salsa:

 

½ red onion, diced

1 – 2 chillies, seeded and finely chopped

1 small cucumber, seeded and diced

large handful fresh coriander, roughly chopped

Juice of ½ lime 

 

METHOD:

 

1. Cook diced mushrooms in a large pan on medium high heat in a drizzle of olive oil. Cook until golden brown and they have released all their moisture. 

 

2. To a large mixing bowl add the cooked mushrooms, mashed potatoes, cooked & flaked fish, garlic, spring onion, ginger, lime zest and lime juice. Mix well. Add two large eggs and fresh coriander. Season well and mix. 

 

3. Shape into 12 patties. 

 

4. Season bread crumbs lightly with salt and coat each fishcake with breadcrumbs. 

 

5. Heat a large non-stick pan and add a drizzle of olive oil. Fry the fishcakes on both sides until golden brown and crisp. Work in batches if necessary and keep the rest warm in the oven. 

 

6. Combine all the fresh salsa ingredients in a bowl and mix together. 

 

7. Serve the hot fishcakes with the red onion & cucumber salsa and lime wedges. 

 

Prep time: 40 minutes

Cook time: 15 minutes 

 

Makes 12 fishcakes 

 

 

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Denny Mushrooms  
Klipheuwel Road

Durbanville

7550

T: +27 21 976 3170
 

Denny Foods  
12 Barlinka Avenue

Montagu

6720

T: +27 23 614 2359