Obsessed?! Who, me?
Only slightly! Imbued with zingy lime zest, citrussy cilantro, and refreshing lemongrass, these fish cakes are the absolute antithesis of bland. Tender fish and bright, brazen flavours combine to yield a pile of truly delicious, flavour-packed golden discs.
Spending half an hour trying to take a perfect lime squeeze shot and using three limes’ worth of wedges for the aforementioned task is wholly optional!
And just in case you were wondering, slapping the mixture against the bowl over and over really does result in the best texture. It’s a trick I learned from a Thai friend a couple of years ago as we helped make fish cakes for dinner, and it results in a much less dry and crumbly finished product. I know it sounds (and looks!) a little ridiculous, but I promise it makes a difference!
To make these AIP-compliant, make sure you omit the green chilli. Enjoy!
lime, cilantro, and lemongrass fish cakes
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients (8-10 fish cakes)
- 3/4 pound skinned cod or halibut
- 1/2 stalk lemongrass, finely shredded
- 1/2 green chilli, very finely chopped (optional – omit for AIP-compliant fish cakes)
- 1 teaspoon fish sauce
- 1 lime, zested and then cut into wedges
- 1 tablespoon cilantro, chopped
- 2 tablespoons oil of choice, for frying
1. Place the fish in a food processor and pulse until it has broken down, about 30-60 seconds. Add the lemongrass, fish sauce, lime zest, and cilantro, and pulse gently for another 10-20 seconds, until everything is well combined. Make sure you don’t over-process the fish as it could lead to rubbery fish cakes.
2. Transfer the mixture to a large metal bowl. Using your hands, gather some of the mixture and slap it hard against the side of the bowl. Repeat this slapping action 8-10 times, until the mixture becomes firmer in texture.
3. Form the mixture about 8-10 patties (about 1cm thick), and set the patties aside in the fridge for about twenty minutes.
4. Heat the oil in a large frying pan over medium-high heat. Add half the patties to the pan and fry for 1-2 minutes on each side, until golden brown and cooked through. Set aside on a plate, cover the plate with foil, and cook the remaining patties in the same way, then serve immediately with lime wedges. Squeeze over a little fresh lime juice and sprinkle with flaky sea salt just before serving. Enjoy!