RECIPE PROVIDED BY JAMES MARTIN, CHEF/MANAGER, PEERIE SHOP CAFE, LERWICK
“All this wonderful seafood landed on your doorstep by real hardworking fishermen deserves pride of place on any menu or dinner table. It is fresh, sustainable and very versatile.”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
MAKES 8-10 FISHCAKES
- 300g firm white fish (cod or haddock is perfect)
- 1 tablespoon red Thai curry paste
- 1 egg
- 2 tablepoons nam pla (Thai fish sauce)
- 1 tablespoon caster sugar
- 2 tablespoons cornflour
- 3 kaffir like leaves (finely chopped)
- 1 tablespoon coriander (finely chopped)
- 30g cooked peas
- 30g sweetcorn
- vegetable oil for frying
- salt and fresh ground pepper
Whizz the fish, Thai paste and egg in a food processor until well blended.
Place the mix in a bowl and add all other ingredients except the oil and season with salt and freshly ground black pepper.
Using your hands mould the mix into fish cakes approx 6cm in diameter and 2cm thick.
Cook in a frying pan for approx 5-6 minutes turning occasionally.
Drain on kitchen roll and serve with a sweet Thai chilli sauce (readily available in local shops and supermarkets).
WE’D LOVE TO SEE A PHOTO OF THE DISH THAT YOU’VE CREATED – SHARE USING THE HASHTAG #SOMUCHTOSEA