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Foodie Thursday!

What's on the Menu for 2014? Resident chef Nigel Barden cooks Thai trout fish cakes this Foodie Thursday. Plus Matt Williams has the Sport, Rebecca Pike is on the money, and Sally Traffic has the latest travel news.

1 hour, 55 minutes

Last on

Thu 9 Jan 2014 17:05
Βι¶ΉΤΌΕΔ Radio 2

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    • Abc - The Lexicon Of Love.
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    Down To Zero

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    Stayin' Alive

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  • Jessica Clemmons

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    • Very Best Of Dexy's Midnight Runners.
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  • Haircut One Hundred

    Favourite Shirts (Boy Meets Girl)

    • Pelican West - Deluxe Edition.
    • Cherry Pop.
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  • Simon & Garfunkel

    Cecilia

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    Two Pints Of Lager And A Packet Of Crisps Please

  • Bruce Springsteen

    High Hopes (feat. Tom Morello)

    • (CD Single).
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  • Rod Stewart

    Beautiful Morning

    • Time.
    • Decca.
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  • U2

    Desire

    • U2 - The Best Of 1980-1990.
    • Island.

  • Robbie Williams

    Dream A Little Dream Of Me (feat. Lily Allen)

    • Swings Both Ways.
    • Island.
    • 006.

Thai Trout Cakes (By Angela Humphreys from The Game & Fish Cookbook)

Serves 4-6

Prep time 15 mins

Cooking time 5-10 mins

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Ingredients

450g trout, boned & cut into chunks

1 egg, beaten

1 small red chilli deseeded

2 tsp Thai red curry paste

juice of 1/2 lime

1 tsp brown sugar

1 tbsp chopped coriander

salt

1/2 green pepper, very finely chopped

1/2 red pepper, very finely chopped

oil for frying

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For the sauce

3 tbsp Thai fish sauce

2 tsp white wine vinegar

juice of 1/2 lime

1 tsp brown sugar

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Method

Place all the fish cake ingredients, except for the chopped peppers & oil, in a bowl & mix thoroughly or chop in a food processor for 30 seconds.

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Add the chopped peppers & mix well.

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Carefully shape the mixture into small cakes.

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Deep fry in oil for 5 mins or until they are golden brown.

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Combine all the sauce ingredients & serve separately.

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Garnish the fish cakes with lime wedges.

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(Nigel served them up with a leafy green salad)

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Nigel's Top Tips:

  • Do experiment by shallow rather than deep frying these cakesΜύand try rolling them in Panko breadcrumbs just before frying to give them a crispy crunch.

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  • Serve with lots of your favourite green salad leaves over which you can trickle some of the dipping sauce (so feel free to make more).

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Broadcast

  • Thu 9 Jan 2014 17:05
    Βι¶ΉΤΌΕΔ Radio 2