With the ever-increasing variety of new kosher products available, twists on traditional foods have enabled us to follow food trends, while keeping within tradition. Each festival brings its own unique customs and traditions with regards to food and this certainly doesn’t mean ‘old fashioned’ foods. Who would have thought we would ever eat Thai fishcakes on Pesach?
When you’ve had your fill of gefilte fish and need a little change, try these.
Thai Salmon Fish Cakes
Servings
12 Servings
Ingredients
- 1 x 14 oz can pink salmon
- 1 onion peeled and finely grated
- 2 Tbsp chopped fresh coriander
- 1 tsp grated fresh ginger
- juice of 1 lime
- 2 eggs
- 2/3 cup matzo meal
- 1 Tbsp desiccated coconut this takes it to a whole new level
- oil for frying
- 1/3 cup lemon juice
- 1/3 cup syrup maple type
- 1 Tbsp tomato sauce
- 1 tsp potato starch dissolved in 1 cup cold water
- salt and pepper to taste
Instructions
- Combine the salmon in its liquid with the rest of the ingredients, except the oil, in a large mixing bowl.
- Roll into balls and fry in hot oil until golden brown.
- Serve with sweet and sour sauce (see below).
- Sweet and Sour Sauce
- Blend all the ingredients into a smooth sauce and bring to the boil over medium heat or just until it thickens. Check for sweetness – if too sweet add a little more lemon or vice versa.
- To make it a little fancier, add drained mandarins and crushed pineapple to the sauce.
- Serve with the fishcakes.
well that could be interesting too! But I would place aluminium/paper disposable muffin cases into the muffin cups to prevent fishcake sticking to and breaking in the tin. Then you could peel them off when cool. Check that the paper muffin cases don’t have starch as it could make them non-pesachdik.
Sounds easy. What about baking them in individual muffin tins? Do you think that would work?
I would line a loaf tin with lightly oiled aluminium foil. Fill the loaf tin with the fish mixture and bake it for about 30-40 minutes on 180 deg. C You could also place the mixture into a medium sized transparent roasting bag and place it carefully into a loaf pan so that it bakes in the loaf shape.
Hmmmm. How would you do that differently making a baked fish loaf?
I must admit, I haven’t tried to bake them but I see no reason why not. I would bake them in a preheated hot oven (200 deg C) so that they brown quickly without drying out. Let me know how they turn out. In fact, I think I’m going to try and make a baked fish loaf with the mixture!
Can these be baked rather than fried in oil? Has anyone tried?