Celery, Ginger and Turmeric Fish Cakes
Try these delicious tangy and tasty fishcakes with crunchy celery and spring onions, delightful on a summer evening with a salad or even for breakfast!
Celery, Ginger and Turmeric Fish Cakes
Delicious tangy fishcakes with crunchy celery and spring onion
Equipment
- Mixing bowl
- Pan
- Baking tray
Ingredients
- 500g your favourite fish I chose a combination of salmon, hake and prawns
- 4 medium potatoes (mashed) I mixed 2 medium potatoes with 1/4 large sweet potato
- 3 spring onions chopped
- 2 sticks of celery finely chopped
- 1 tbsp grated ginger
- 1 tsp turmeric powder
- 1 tbsp fish sauce
- 1 egg
- 3 pieces of toast (blended to make breadcrumbs) I chose brown, seeded gluten free bread
- 1 cup Milk (cows milk or coconut milk) for poaching the fish
Instructions
- Preheat the Oven to 180'C
- Place fish in a pan and add the milk and poach for 15 minutes or until it starts to flake.
- Chop the celery and onion and place in a mixing bowl
- Add the mashed potato and mix together
- Add ginger and turmeric and fish sauce
- Stir in one (whisked) egg
- Take three pieces of toast and blend into breadcrumbs then pour out onto a flat surface such as a plate or chopping board.
- Shape the mixture into balls and lightly cover in breadcrumbs
- Place the fishcakes onto a lightly oiled tray and gently flatten into the desired shape
- Bake in the oven for 30 minutes