Sesame Thai fishcakes recipe

These Thai fishcakes with a sesame seed crust are a brilliant twist on a family favourite. Our Thai fishcakes use Pollock, which is a more sustainable choice, but if you had cod or haddock in you the fridge or freezer you could use that instead. We recommend serving the Thai fishcakes with an Asian-style salad, they make a delicious starter and would also be great as part of a party food spread. Why not plan a complete Thai-inspired feast?

Ingredients

• 500g frozen pollock fillets, defrosted and chopped
• 1 lemongrass stick, finely chopped, or finely grated zest of 1 lemon
• 2 garlic cloves, crushed
• Finely grated zest of 1 lime
• 1 red chilli, deseeded and chopped
• 2.5cm root ginger, finely grated
• 2tbsp light soy sauce

To coat:

• 1 egg white, lightly beaten
• 5tbsp plain flour
• 100g sesame seeds

You will also need:

• Oil, for deep frying
• Deep fat fryer
• Sweet chilli sauce, to serve

Method

1. Tip the pollock on to a tray lined with kitchen paper. Cover it with kitchen paper and pat to remove excess moisture.
2. Tip the fish into a food processor, add the lemongrass or lemon zest, garlic, lime zest, chilli, ginger and soy sauce. Blitz to blend the fish to make a smooth consistency.
3. Line another tray with baking parchment, take 18tbsp of the mixture and shape into balls. Flatten slightly to make mini fishcakes.
4. Put the egg white into a small, shallow dish and scatter the flour and sesame seeds on to a tray.
5. Dip the fishcakes into the egg white, then the flour and sesame seeds, turning to cover. Chill for 20 mins or longer.
6. Heat the oil in a deep-fat fryer to 180°C. Fry 6 fishcakes at a time for about 6 mins, until they’re golden and cooked through. Keep warm in a low oven until needed. Alternatively, cool, chill and reheat them to serve in an oven at 200°C or Gas Mark 6 for 15 mins. Serve with sweet chilli sauce and an Asian-style salad.