Mr.CBB’s Thai Fish Cakes

Mr.CBB's Thai Fish Cakes

Mr.CBB’s Thai Fish Cakes

Thai Fish Cakes recipes are so easy to make and the best part is you can flavour them with the tastes that you enjoy. When I was in Thailand on vacation this was a common food you would find on the streets. To be honest I fell in love with Thailand and not only for the generosity of the people and the scenery but for the amazing food. My days would consist of me hanging out with the locals because I was nosey and wanted to learn about their culture. No one wanted to hang out at tourist restaurants, well at least not me. You would find me tucked away on a side street eating some of the best foods I have ever eaten in my life and making new friends.

Last week we had our favourite mates over (Christina and Marco) who are Italian to give us a run down of what their family has on their Italian menu for the holidays. Those melt in your mouth Italian Potato donuts we made last week are not only part of their Christmas menu it is also a Christmas eve and New Years Food gracing the good eats tables.

They assured us though that making them any time of the year is just as equally good.  I’ll be posting that recipe next Sunday in case you were looking for some New Years finger foods to serve your guests. We also learned that eating fish on Christmas eve is part of their tradition and lots of it. Fish cakes or croquettes  are one of their favourites traditionally made with baccala which is a dried and salted cod-fish. They also indulge in lobster, shrimps, scallops and so on. I was getting hungry just listening to them talk.  Christina’s father who is head chef in the house has always greeted her taste buds with new flavours since a young age so she was ready to blast into my Thai cakes.

Since they were so kind as to give us the secret family recipe for potato donuts I wanted to create a recipe for Thai fish cakes that she could make with her family. (I’m sure I’m no match for daddy but hey at least I try). You could easily use the cod to make these fish cakes but I chose Basa fish which I commonly have in the house. Although I wanted to go healthy and give her a nice oven baked fish recipe frying these will yield better results. I used Grace Virgin Coconut Oil to fry these rather than extra virgin olive oil to add a coconut flavour. You really do want that crunchy bite on the outside and the tender flavours that pop in the middle.

I also wanted to include a grainy texture so I added cornmeal on the outside of each cake. It’s  similar to what they use on the bottom of a pizza when you order it hot and fresh from the shop. We served these with a sweet spicy sauce that we picked up at the supermarket. You can typically find all kinds of dipping sauces in the International section. I hope you enjoy these easy Thai fish cakes and that they are a hit at your next party or family function. By the way, they turned out so well we got an A+ because our friends loved them.

What traditional Christmas Eve Foods do you eat in your house?

How To Make Thai Fish Cakes

Tools:

  • Food Processor (or mix by hand)
  • Griddle or frying pan
  • spoon
  • spatula
  • zester
  • measuring cups
  • knife
  • cutting board
  • flat dish

Yield: 14-16 fish cakes

Ingredients:

  • 1 400 g of Basa fish or a fresh white fish 
  • 2 large eggs
  • 1/4 cup of flour for dusting
  • 2 cups of seasoned bread crumbs
  • 1/4 minced red onion
  • 1.5 tbsps Thai red curry paste
  • 2 tablespoons soy sauce
  • 2 tablespoons Oyster sauce
  • 2 cloves of garlic peeled and minced
  • 2 tablespoons ketchup
  • zest of one lime
  • juice of one lime
  • 1/2 teaspoon cumin
  • 3/4 cup of cornmeal
  • 2 teaspoons of sesame oil
  • 3 tablespoons (or as you desire) Virgin coconut oil for frying
  • 1 teaspoon of fresh ground black pepper
  • 1 teaspoon salt

Preparation:

  • In a bowl shred the fish then put in the food processor.
  • Add in the eggs, bread crumbs, garlic, cumin and the onions and mix until combined.
  • Add in the ketchup, lime zest, lime juice, sesame oil, soy sauce, oyster sauce, Thai red curry paste, black pepper and mix until combined.

Thai Fish Cakes batter

Fish Cake Patties

  • With a spoon take out enough to form patties the size that you want them. Don’t make them too thick about 3/4 of an inch. Place them on a dish dusted with flour so they don’t stick.
Grace Virgin Coconut Oil

Grace Virgin Coconut Oil

  • Turn your griddle to medium-high and add the coconut oil (you can find this at the bulk barn or your local shops)

Fry Fish Cakes in Coconut Oil

  • Once the oil is heated add the patties to the griddle and only flip them when the one side is golden brown as you want them to be crunchy on the outside.

Golden Brown Thai Fish Cakes

  • When both sides are golden brown about 5-8 minutes  depending on your griddle or frying pan then remove from the griddle.
  • In a bowl mix the cornmeal and salt and dip each one both sides until coated as soon as they come off the griddle. Don’t wait as you need them to be hot for the cornmeal to stick.
  • Serve the Thai fish cakes with your favourite sauce. We used a sweet and spicy sauce.
  • Enjoy!
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Mr.CBB’s Cheesy Mashed Potato and Spiced Squash Baked Torpedoes

Mr.CBB's Cheesy Mashed Potato and Spiced Squash Torpedoes

If you love mashed potatoes, squash or Swede or all 3 you will love this simple cheesy baked recipe. I’ve made this recipe with both the winter squash and the swede. This quick recipe is a frugal finger food that’s perfect for any type of parties such as the boys watching the NFL or any sports game, baby showers, wedding showers,  or the upcoming Holiday Season.

If you have extra mashed potato after a meal hang on to it and make these torpedoes for your next party. You don’t need to spend alot of money on appetizers when you can make them in your own kitchen cheaper than pre-made products. For this recipe I prefer to make the mash ahead of time so it has ample time to cool which you need. You can’t make this with hot mash. I know it looks like a lot of work but really it’s not that bad at all it’s fairly straight-forward and simple.

What I love about this recipe is that you can change-up the flavours as you like simply by adding spices to your mash mixture. You can easily add some cinnamon or nutmeg to jazz up the taste like I did when I mashed my squash so you get a hint of sweet with savoury. I also love that these are baked and not deep-fried so they are not heavy tasting of oil although I do drizzle a little extra virgin olive oil on top for crunch. When they are done they will be a medium to dark brown and you can tap them with a fork to do a crunch test.

Serve these hot but not super hot out of the oven on a platter to your guests. To wow your guests and to make these cheesy beauties interesting serve the torpedoes with little pots of dipping sauce. We prefer to serve it with a quick easy marinara sauce which you can make in 30 minutes on the stove top. You can also serve this with sour cream a ranch dressing or a creamy spinach dip. You can easily just eat them as they are if you prefer them au natural.

Don’t forget to serve these with a small plate for when your guests like to use the traditional knife and fork method. For those that like to jump in you can handle these Cheesy Mash and Spiced Squash Torpedoes in your fingers and dip away.

We’ve also baked these in advance to serve as part of an appetizer at a party where we transported them followed by a quick re-heat in the oven on low for 30 minutes.

Have you made your own version of Cheesy Mash and Spiced Squash Torpedoes? What flavours did you use?

Mr.CBB's Baked Cheesy Potato Spiced Squash Torpedoes

Tools:

  • Tin Foil
  • Baking Pan/sheet
  • bowls for dipping
  • pots for boiling
  • potato masher or ricer
  • spoon
  • cheese grater

Yield: Approximately 9 Torpedoes

Time:

  • Prep- 30 minutes
  • Cooking Potatoes and Swede Approx 30 minutes
  • 15-25 minutes to make mixture, shape and dip
  • Baking 35-40 minutes at 350 degrees

Ingredients:

Squash Mash or Swede

  • 1 small  Squash or (swede)
  • teaspoon salt
  • pepper to taste
  • 1 teaspoon of cinnamon
  • sprinkle 1/4 teaspoon of fresh ground nutmeg
  • 1/2 stick of butter or 2oz

Mashed Potato

  • 4 med sized potatoes peeled and cubed
  • teaspoon salt
  • pepper to taste
  • 1/2 stick of  butter or 2 oz

Cheesy Torpedo Mixture

  • 1 large egg
  • 1 cup grated sharp or old cheddar cheese
  • 1/4 Parmigiano regianno grated fresh
  • 2 cups of seasoned bread crumbs
  • 2 eggs for dipping
  • 1 cup flour for dipping
  • 1 tablespoon parsley

Topping

  • 1/4 cup extra virgin olive oil for drizzling
  • 1 cup grated mozzarella cheese for topping

Marinara

  • 1 can of diced tomatoes or dice 5-6 fresh medium tomatoes
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 teaspoon of sugar
  • 2 tablespoons extra virgin olive oil
  • 1 minced yellow onion
  • 6 cloves of garlic minced
  • 1/4 cup of cold water

Mr.CBB's Baked Cheesy Mashed Potato and Spiced Squash Torpedoes

Preparation:

NOTE: I like to make the squash or swede and mash ahead of time so it has ample time to get cold. It’s up to you. I put it in the refrigerator when it is done usually overnight. If you do make it the same day, leave enough time so it has time to chill. It’s easier to work with that way and you can form your torpedoes with ease.

Squash or  Swede

  • Peel your squash or swede and chop into cubes
  • Place them in a large pot of boiling salted water
  • Cook until very tender
  • Remove from pot, drain and set back in the pot on the  low stove to dry up the moisture for a couple of minutes
  • Put your squash or swede in a bowl, and add the salt, pepper, nutmeg and cinnamon and butter and mash
  • Cover and store in the refrigerator to cool completely

Mashed Potatoes

  • Peel and cube your potatoes and add to a large pot of boiling salted water
  • Boil until fork tender, drain and then add back to the pot and place on low heat until the moisture is gone
  • Add the salt, pepper and butter and mash your potatoes
  • Cover and store in the refrigerator to cool completely

Making The Torpedoes

  • In a large bowl add 1 large egg the mash and the  squash or swede (whichever you used) along with the Parmigiano, old cheddar and parsley then mix
  • With a spoon take out a handful of the mix and shape it into a long torpedo like shape
  • In separate bowls add the flour in one, the eggs in another and the bread crumbs in a third bowl
  • Take your torpedo roll it in the flour, dip it in the egg and roll in the bread crumbs
  • Set it on your baking sheet lined with tin foil
  • Drizzle the tops of your torpedoes with extra virgin olive oil
  • Put them in the oven at 350 for about 35-40 minutes
  • The last 5 minutes top them with the grated mozzarella until melted
  • Serve with your choice of dipping sauce or eat them as they are.
  • Enjoy!

Easy Marinara For Dipping

  • In a pan add the olive oil, garlic and onions and saute for 5 minutes
  • Toss in your tomatoes, spices, sugar and water and stir together
  • Simmer on low for 1 hour until it reduces
  • Serve hot or cold in bowls with your torpedoes

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