About this recipe: These delicious fish cakes, made with fresh haddock and potatoes, are flavoured with lemongrass and coriander, and spiced with Thai red curry paste. They're served with a tangy lime and honey dipping sauce, and a lettuce, cucumber and mint salad, to make a tempting and nutritious first course.
For Middle Eastern salmon cakes with lemon and mint dipping sauce, use fresh salmon fillet instead of the haddock. Replace the lime juice with lemon juice, and instead of lemongrass and Thai curry paste use ½ tsp ground cumin, ½ tsp paprika and a generous shake of Tabasco sauce or cayenne pepper to taste. For the dipping sauce, mix together 3 tbsp mayonnaise (reduced-fat, if you like) and 3 tbsp plain low-fat yogurt until smooth, then stir in ½ tsp paprika, ¼ tsp ground cumin, the juice of 1 lemon and 2 tbsp chopped fresh mint. * Crab meat – fresh or canned – can be used instead of part or all of the haddock. Canned crab meat should be drained well.
Recent research suggests that garlic may help to reduce high blood cholesterol levels and inhibit blood clotting, thereby reducing the risk of heart disease and strokes. * Honey has been used since ancient times as a food, sweetener and preservative. It is sweeter than sugar because of the fructose content and lower in calories, weight for weight, because of its water content.
B1, B6, niacin * B12, iron * C, folate, calcium, copper, potassium, selenium
This a very good recipe and the flavours work well. Personally I will add more curry paste and increase the other spices the next time I make it, as the fish cakes were a little too subtle for me. A word of warning for less experienced cooks; make sure you drain the fish well and try to get some of the water out of the potatoes, or else you'll have a very liquid mix that will be difficult to shape into cakes. - 13 Mar 2012