Budget Thai Fishcakes & Easy sweet chilli sauce
A friend at the allotments was kind enough to bring me some more trout for the smoker. So after filleting and then curing for smoking, I took the bones, head and belly and popped them in a pot with some seasoning and water and made fish stock. After 20-30 minutes I strained the bones and allowed them to cool. Once cold enough to handle I sat and went through them removing the fish and putting it in the fridge till the next day. Turned out to be about 200g of fish so decided to make some fishcakes. When I was young fishcakes were a poor man's way of stretching out a little fish with a lot of potatoes. So I came up with this recipe combining the old and the new. Ingredients 200g cooked fish 600g boiled potatoes, crushed and cooled 1 tbsp Thai curry paste (traditionally red but I only had green) 1/2 cup chopped chives, spring onion, leeks or onion 1 chia egg white (1 tbsp chia seeds and 3 tbsp water mixed and allowed to thicken) or 1 egg white 1 tbsp cornflour or arrowroot (I use ar
