Thai Salmon Fish Cakes

thai fish cakes pic 3Fishcakes in the UK were traditionally a combination of leftover fish and potatoes, as featured in Mrs. Beatons cookbook from the 19th century. Whilst this type of fishcake is tasty enough, they can be somewhat heavy leaving you feeling full and ready to hit the sofa or bed.

Thai fish cakes are perhaps one of my favourite dishes to prepare and eat. This particular recipe uses few ingredients but offers big satisfying flavours. They are equally delicious served cold in a summer picnic, or as a canapé if made a little smaller and served with a devilishly hot chilli dip. I quite like them with a big bowl of green salad as a light lunch. They can be made as hot as you dare go, personally I like that unique chilli tingle sensation. However you decide to serve them, this recipe is guaranteed a sure fire success.

I tend to make mine with salmon as its readily available and relatively cheap, having said that any inexpensive white fish would work just as well. They’re dairy and wheat free making them a great alternative for any guest with these particular intolerances.

Ok, so I’m not being strictly purest here, but when time is of the essence I use ready minced lemongrass which I find pleasantly aromatic and tasty, so a little cheating won’t send your lunch guests into an apoplexy of disappointment, and if it does…well then, choose nicer guests!

You can buy Naam Pla in most forward thinking supermarkets now, however it’s much more fun to wander around the abundant ethnic shops and markets we are lucky enough to have in the UK to stock your cupboard with all the necessary ingredients.


  • 454g Raw boneless, skinless Salmon fillets
  • 3 Cloves garlic
  • 1 table spoon Lemongrass
  • 3 fresh Thai red chillies (or more!)
  • 1 tsp Nam Pla (fish sauce)
  • Green beans (small handfull)
  • Coriander (big bunch
  • Lime juice x 1


Cut the salmon into small chunks ready for blending.

Blend the garlic, chilli, lemongrass and coriander until fairly fine.

Add the salmon and pulse until it to a course blend and mixed with the other ingredients.

Tip into a bowl and add the nam pla and a good squeeze of lime.

Cut the green beans into 3mm rounds and add to the bowl.

Season then fold all the ingredients together until well mixed. Form into a patty shape of your desired size.   A note of warning! The Nam Pla is salty so be a little careful when you season the fishcakes…you can always add more, reducing salt is a little harder.


Heat a little vegetable oil in a hot pan and fry a sample of your fishcake to check the seasoning. If you’re happy fry the fishcakes until brown on both sides. I would keep an eye on them at this stage, they can easily burn. So no wandering off to check your Facebook! How long you fry them depends on how big you have made them. The canapé size is generally 30 seconds on each side. Ideally you want the salmon to be pink inside. If larger fishcakes are required, cook until browned on both sides on a lower heat. You could then pop them into a warm oven to finish off. Serve with lime wedges.






Fiery Prawn Noodles

Pep up a mid-week meal with this  really simple and delicious fiery prawn noodles.  You could substitute the prawns for chicken, but remember to check the chicken is cooked through.

Serves 4

2tbsp vegetable oilall sorts 232 noodle close up

1 carrot cut into julienne (matchsticks)

225g Prawns (big fat juicy ones please!)

120ml chicken stock

2tbsp soy sauce

1tbsp mirin (rice cooking wine)

200g beansprouts

150g Pak choy

250g noodlesall sorts 233noodles in bowl

1 fresh chilli


Spice Paste

2 tsp Maggies Kitchen Fierce Chilli Jam

25g root ginger chopped

4 garlic cloves chopped

4 shallots chopped

1tsp turmeric


To make the paste put the paste ingredients into a blender and process until smooth. You could add a little oil to help with the blending.

Heat the oil in a wok then add the paste and cook for a few minutes.  Add the carrots and cook for 1 minute stirring all the time.  Then add the prawns and mix well.

Pour the chicken stock, soy sauce and mirin into the pan and cook on a medium heat for 2 minutes.

Finally add the beansprouts, pak choi and finally the noodles.  Mix well insuring all the ingredients are well coated in the lovely warm/hot sauce.

Garnish with sliced chillies, fresh coriander and lime wedges.


Guacamole with Chilli Jam

Here’s a lovely guacamole recipe using Maggies Kitchen Fierce Chilli Jam, its really quick and easy and tastes fab.

Ingredients: 2 ripe avocados. 1 small red onion finely chopped. 1tsp of MK Fierce Chilli Jam (if you dare!) Juice of 1 lime. 1 tomato seeded and chopped. handful of chopped coriander. glug of olive oil. sour cream (optional).  seasoning. keep back a pinch of the onion, tomato and coriander to serve along with some lime wedges.

Put all the ingredients into a blender and blend on pulse…you dont want the avocado to turn into a puree unless thats how you like it!…anyway once the mix has been blended and is still a little bit chunky decant into a serving bowl drizzle some olive oil and top with the finely chopped onion, tomato and coriander.  Serve with warm crusty bread, pitta bread or tortilla chips and lime wedges.

all sorts 160 guacamole

Spicy Lamb Balls recipe

Spicy Lamb Balls

  • 500g minced lamb
  • 2tsp ground coriander
  • 2tsp cumin seeds
  • 1tsp fierce chilli jam
  • 2tbsp chopped parsley
  • 2 sprigs rosemary
  • good splash of Worcester sauce
  • 1 egg beaten
  • 100g feta cheese cut into cubes
  • Salt & Pepper
  1. Mix the lamb with all the other ingredients except the cheese, I do this on pulse in the magi-mix or you can do it by hand, The feta is a salty cheese so just be aware of the amount of salt you add when seasoning.
  2. shape the lamb into small balls, about the size of a ping pong ball or smaller
  3. Cut the feta into 1cm cubes.
  4. Push a piece of feta into each lamb ball then reseal.
  5. Refrigerate to firm up
  6. Heat a little oil in a frying pan and fry until browned
  7. The balls can be finished off in the oven if you don’t want them pinkish, this should take about 15 mins on 180 fan any longer or higher and the cheese will begin to seep out and you don’t want that!.
  8. Serve with a mint and yogurt dip,  yogurt or cream cheese with chilli jam folded in…yummy!