The origin of fishcakes is said to be in England in the 19th century when leftover fish was mixed with potato, dipped in batter, fried and served as snack. Traditionally these cakes were made of cod, but our Thai Spiced Fishcakes are made from salmon, potato and thai spices (such as red chilli, coriander and kaffir lime leaves). A perfect balance of sweet and spicy, they are not going to burn your mouth off but will certainly leave you wanting another serving. Try them served with stir-fried vegetables and sweet chilli sauce.
Our wild fish is caught off the Cornish coast by small boats fishing out of the stunning port of Looe. The BBC series ‘Coast’ featured the port, saying its day boat system brings in “the freshest fish obtainable anywhere in Britain.”
Jamie Morton-Clark is down at the port each morning when the boats arrive. He’s our fishmonger so he’s in charge of picking up the best catches. “The fishermen use a variety of methods to catch certain types of fish and do what they can to protect the stability of fish populations,” he explains. “For instance, they have increased the size of the mesh in their nets which gives young fish a better chance of escaping from the haul. They also target species they know are in plentiful supply in different seasons.”
Salmon (40%), Potato (45%), Thai Mix (10%) (Shallots, Red Chilli, Sunflower Oil, Coriander, White Wine Vinegar, Shrimp Paste* [Shrimps, Sea Salt, Water], Galangal, Carraway, Kaffir Lime Leaves*), Breadcrumb (5%) (* = non-organic ingredient)
Dietary information: Contains Gluten, Fish. May contain traces of Crustaceans, Soya, Nuts
Our fishcakes are pre-cooked, so they just need heating through. Cook them under the grill or in the oven. For oven cooking, preheat your oven to 200°C/gas 6 and cook them for about 15 minutes. Keep your fishcakes in the fridge before use.