ThaiFishFormas

This week we've got a lot of fresh coriander lurking about in the fridge, and this recipe was a last-ditch attempt to use it up before it withered away. So I looked for something to go with coriander, rather than the other way around! My guest sous-chef decided the best thing for the fishcakes would be geometric shapes, which at the time I doubted, but as you can see he was right, I was wrong, they look awesome.

We'll be needing...

• 3 large potatoes, peeled
• 1-2 salmon fillets
• cream cheese
• coriander (fresh and ground)
• 1 garlic clove, crushed
• 2cm fresh ginger, finely chopped
• dried parsley
• salt and pepper
• 1 egg
• breadcrumbs
• mayonnaise 
• 1 lemon

1. Cut the potatoes into quarters and boil for about 8 mins, or until you can see that they're cooked. While they're boiling bung the salmon in the oven to cook for around 6 mins at 200 degrees (do not overcook, its fine to still be pink inside!)

2. Place the cooked potatoes in a bowl and add a glug of good olive oil, a large tbsp of cream cheese, a handful of fresh and a tsp of ground coriander and parsley, the garlic, ginger, salt, pepper and an egg. When the fish is out of the oven peel off the skin and flake in the fish.

3. Whizz the mixture up with a hand blender/whisk/fork, whichever you have at your disposal! Then pour some breadcrumbs out on the work surface, throw on a large tbsp of the mixture onto it, and coat entirely with breadcrumbs before moulding it into whatever fun shape you like. 

4 If you want to oven bake them, make sure to brush on either some eggwash or olive oil so the fishcakes go golden and lovely in the oven, cook them for 10-15 mins at 200. If shallow or deep frying, fry until golden brown. Make a lovely lemon mayonnaise by mixing 3 tbsp of mayo with the juice and zest of half a lemon. Serve with a fresh green salad, a dollop of zingy mayonnaise, a wedge of lemon and a crisp white wine. Faaaaaaaaantabulous!