Eat like a player: Thai fishcakes
- 17 February 2011 12:30
- Posted by David Clayton
Want to eat like a City player? The chefs at Carrington are only too happy to give you the opportunity in our exclusive Eat Like a Player series of recipes the first team squad eat on a regular basis.
Thai Fishcakes with tomato salad
Ingredients: (serves four):
2 x jacket potatoes
200g salmon fillets
100g cooked tiger prawns
3 spring onions
100g sundried tomatoes
1 red onion finely chopped
Tartare sauce and slice of baguette
Bake the jacket potatoes, as this will keep your fishcake firm, and then mash them.
Bake salmon for eight minutes and the plaice for 4-5 mins both at 180 degrees (gas mark 5), before placing into a bowl.
Slice the prawns, chop the spring onions and mix together and season to taste.
Press your mixture into a ball and the shape by using a 4-inch round pastry cutter case, before refrigerating overnight.
The next day, cover the fishcakes in flour, then coat with a beaten egg and finally add the breadcrumbs before pan-frying until golden brown.
Mix the salad adding lemon and olive oil to taste and serve all together with a slice of toasted baguette (long-ways).
Why we cook this dish:
Obviously there is hardly any fat in this dish and it’s very healthy with energy releasing benefits. Light and tasty, it’s a nice alternative to pasta and rice-based dishes. It is a popular family dish, too
Favourite meal of: