Thai Chilli Fish Cakes with Roast Potato

Thai Chilli Fish Cakes with Roast Potato Wedges and Mango Salsa


  •  300g fresh hake
  • 2 slices white bread
  • 100ml fresh milk
  • ½ red pepper, diced
  • 6 cherry tomatoes, finely sliced
  • 1 egg
  • 1 small chilli, finely chopped
  • fresh coriander
  • salt, pepper
  • ¼ cup flour
  • 400ml sunflower oil
  • Salsa
    • 1 small mango, chopped into small cubes
    • ¼ red pepper, chooped into small cubes
    • 2 tablespoons sweet chilli sauce
    • 1 small bunch fresh coriander, chopped
  • Potatoes
    • 4 large potatoes, peeled
    • 1 tablespoon olive oil
    • cumin powder
    • chilli flakes
    • 50g butter
  • Garnish
    • Watercress
    • Cracked black pepper


  1. Soak the bread in the milk.
  2. Slice the raw fish into fine pieces and put into a large bowl.
  3. Add the red pepper, tomatoes, chillli, chopped coriander, egg and season with salt and pepper.
  4. Squeeze the milk out of the bread and add to the mixture.
  5. Make round flattish shapes from the mixture and coat with the flour. Heat the oil in a pan on high heat and fry the fish cakes for about 5 minutes on each side.
  6. Set aside for later.
  7. For the salsa chop all the ingredients into small cubes.
  8. Add the sweet chilli sauce and finish with some chopped coriander.
  9. For the potaoes, cut into long thick wedges. Season with cumin powder, a touch of chilli and the olive oil.
  10. Put butter onto the potatoes and bake for 20-30 minutes at 180’C
  11. Serve on a plate with the salsa in a little bowl, and a mound of watercress to the on side of the fish cake.