With so many people asking for this recipe I thought I better post it quick smart. I’m still on a high from winning my new Kitchen Aid. A can’t quite remember much after I was announced as the winner, except that I jumped up and down doing my silly thing I do when I’m super excited.
Thank you to Billy and Karen for organising today’s food blogger picnic and for all the sponsors, especially Nuffnang, who donated the Kitchen Aid. It was great meeting so many food bloggers. I’m so glad I didn’t have that weird blind date feeling like the last time. haha Although I was so impressed with the spread and the beautiful creations that I only took one crappy photo of my fish cakes.
I have wanted a Kitchen Aid for AGES but recently I decided I also want a new camera since my food photos are so crap and turn out yellow at night. But there is no way I could justify both. So when it was announced that there was a cooking/baking competition I thought “I want to make something that will blow the judges minds. Then I can win the K-Aid and buy a camera.”
So then the planning started. Sweet or savoury….Hmmm. I thought I should see what kind of food the judges like so I had a look on Karen’s blog and found this delicious looking chocolate cake with popping candy. I didn’t want to copy it exactly so I made my usual caramel slice and sprinkled pop rocks over the melting chocolate. Unfortunately it just didn’t have the POP that I was hoping for and knew it wasn’t K-Aid worthy. This was around 8pm Friday night.
So back to planning…… Now I’ve made these fishcakes before but the last time I made them I used Redfish and it stunk out our apartment for over a month. It was such a gross fishy smell that I was concerned about making them again. This time I bought Barramundi. I’ve made them before with Barramundi for a dinner party and they were a hit so I knew they would taste great.
It is such an easy recipe, especially if you have a food processor. My only recommendation is to make sure the fish you use is fresh (ask your fishmonger when it was delivered), since fresh fish does not smell fishy.
Thai fish cakes (Makes 25)
Adapted from taste.com.au
500g Barrramundi fillets
2 Tablespoons red curry paste
2 Tablespoons fish sauce
1 egg
1 teaspoon palm sugar
1 handful of green beans, cut into 1cm pieces
3 kaffir lime leaves, spine removed, finely shredded
- Line 2 baking trays with baking paper. Place all ingredients, except green beans in a food processor. Process until well combined. Add beans and stir to combine.
- Using 2 large spoons (or wet hands), shape mixture into patties and place on prepared tray. Refrigerate for 30 minutes.
- Spray a large frypan with oil. Heat over medium heat until hot. Cook fish cakes in batches, turning, until cooked.
So I mentioned today that I want to get the icecream attachment and make a bombe alaska but what else should I make with my new Kitchen Aid? Also since I’m in the market for a new camera I’d love to know what kind of camera you use and if you recommend it. Please leave me a comment. They make me feel so warm and fuzzy. 
