Batch-cooked lemongrass and ginger Thai-style fish cakes
Recipe from Poppy O’Toole · original post · full recipe on poppycooks.com
Freezer-friendly Thai-style fish and prawn cakes: make 16 ahead, freeze raw and fry when you need them. Serve with sweet chilli sauce, rice noodles, herbs and lime.
Serves 8
SeafoodDairy freeFishFreezer friendlyAsian
Ingredients
- cod — skinless and boneless500 g
- raw king prawns — shelled200 g
- green Thai curry paste45 g
- lemongrass stalks — bashed and roughly chopped2 ea
- fresh ginger — peeled and roughly chopped50 g
- garlic cloves — peeled4 ea
- fish sauce — to taste30 ml
- palm sugar8 g
- light soy sauce15 ml
- eggs2 ea
- cornflour200 g
Method
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 15 ml Tamari instead of light soy sauce
Blitz the tamari in with the paste as written; nothing else changes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- cod · 500 g
- raw king prawns · 200 g
- green Thai curry paste · 45 g
- lemongrass stalks · 2 items
- fresh ginger · 50 g
- garlic cloves · 4 items
- fish sauce · 30 ml
- palm sugar · 8 g
- light soy sauce · 15 ml
- eggs · 2 items
- cornflour · 200 g