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Thai Chilli Fish Cakes with Roast Potato

Thai Chilli Fish Cakes with Roast Potato Wedges and Mango Salsa



  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.