Brain Snapper Fish Cakes and Potato Cakes.

Fish cake ingredients:-

500grm fish fillets of your choice (oily fish recommended and Aldi Atlantic salmon are really good)
1 large onion (brown, white or salad)
Cloves of garlic to your taste (for me 6)
Ginger (the same amount as garlic)
Thai green curry paste 60 grm ( brand I am using is Valcom if you can find it) about 2 table spoons.
Macadamia meal (powdered macadamia) if you can get it. My wife gets it from work for free. Otherwise bread crumbs or sesame seeds would be a good option . Up to you.
Optional:- snow peas.

Method:-

Finely chop fish, onion, garlic and ginger and blend with green curry paste. You can use a blender but no matter how much you wash it, it will still smell of fish. A good sharp knife does it for me and leaves some texture to the cakes. (Remember, fine food is about taste and texture.)

Once ingredients are thoroughly mixed, scoop out of the bowl with a table spoon into your hand and press and roll into a ball. Then roll the ball over your dusting (macadamia meal, bread crumbs, sesame seeds etc) and place them on a plate.

The 500 grm of fish should yield you 8 or 9 fish cakes.

Heat a cast iron pan with 1 table spoon of coconut oil in it without making it smoke. Fry the cakes to golden brown.

Potato Cakes Ingredients:-

Left over creamy mashed potatos.

Eggs to suit volume of potatos.

Self raising flour also to suit volume. (Binds and makes them a bit fluffy).

Salt and pepper to taste and whatever else you deem as appropriate.

Method:-

Whip potatos, eggs and flour to form a homogeneous goop.

Heat pan with some coconut oil not allowing it to smoke then pour in potato mix to size of cake desired. About 3 mins should be enough per side.

Presentation:-

Serve fish and potato cakes on a plate with a fork while they are still hot. Serve a side salad with it if you want but I think it will spoil the feeling of indulgence.

This is simple and it is so good. No drooling on the forum thanks.

Fish cake yeah grind all the **** and add it to other **** and fry it.....fine when I'm drunk and don't want to go through that process and its delivered in a paper bag....but for me it's a simple fillet and crumb some good fish watching the sun go down as remote islands!

Sounds amazing.

Will definitely give it a crack.

Thanks for sharing

The brand of Thai Green Curry paste I used is Valcom. It is really good and you will find it at Coles or Woolies and it is a product of Thailand. Oily fish is best.

The fish cake mix could do with something to help bind it but if you treat them gently they mostly stay together. Maybe flour or egg would do the trick. I just don't know.

Enjoy and tell us if they "snap your brain".