Steffles’ Asian Fish or Crab Cakes

Ingredients

• 450g mixed salmon and white fish (poached prior, remove all bones and skin and flake the flesh) or crab meat (lumpfish)
• 1 onion, chopped
• 1/4 red capsicum, diced
• 1/4 green capsicum, diced
• 2 tbsp mayonnaise
• 1 tbsp curry powder (I used the Japanese version)
• 1 tsp cumin powder
• 1 egg, lightly beaten
• Tabasco sauce (to taste)
• 3 tbsp Laksa leaves (or thai basil), chopped
• 1 tbsp kaffir lime leaves, finely chopped
• 2 tbsp curry leaves, washed
• 4 spring onions, finely chopped
• 75g breadcrumbs (dried or blend your own from stale bread)
• Cayenne pepper, Salt & Pepper (to taste)
• Panko bread crumbs
• Sunflower oil for frying
• Served with chilled Salsa with Sweet Thai Chili Sauce

Method

1. Poached the salmon fish, flake the flesh and remove bones.
2. Heat up oil, fry the curry leaves, onions, red and green capsicum until softened. Remove and strain on a paper towel to remove any excess oil.
3. Put the fish / crab meat in a bowl and stir in the mayonnaise, with the curry and cumin powder and egg. Season with Tabasco, cayenne, salt and pepper to taste. Add the softened onion mixture.
4. Stir in the Laksa leaves (or Thai basil), kaffir lime leaves, spring onions and breadcrumbs. Massage the mixture in with your hands - it should just be firm enough to hold together. Let it all set for 1 hour in the fridge.
5. Divide the mixture into 8 portions, roll each into a ball and flatten slightly to make a thick flat disc. At this time, you can store them in a covered container and refrigerate just before serving.
6. To serve, heat sunflower oil in a pan. Coat each disc with Panko breadcrumbs and fry them gently for a nice brown finish. Serve it hot with some chilled salsa for a nice hot - cold combo!