School of fishcakes

Hate to date myself, but ... as college students in the 1970s, our meals were a crossroads of old age and new age. We attempted to replicate Mother's home cooking while experimenting with the veggies, beans and grain combos that were coming to the fore.

Much of it was less than spectacular, but we had fun and got some schooling in the kitchen in the process. So I was curious to see what was cooking inside the freshly published "The Ultimate Student Cookbook: From Chicken to Chili" (Firefly Books, $14.95).

Authored by Tiffany Goodall, a professional chef and a graduate of Ballymaloe Cookery School in Ireland, the book offers more than 100 appealing recipes and loads of how-to photos while keeping needed tools and staples to a minimum.

I sure wasn't cooking this way when I was in school, so I'm a bit envious. But it's never too late (or too soon) to learn.

Thai Fishcakes

Serves 6

Ingredients

1 1/2 pounds cod, haddock or salmon fillets, skinned and chopped

3 scallions, chopped finely

2 red chiles, seeded and chopped finely

3 garlic cloves, peeled, chopped and crushed

2-inch piece of ginger, peeled and chopped finely

3 to 4 tablespoons finely chopped cilantro leaves

3 limes; use the juice of one and grate the zest off them all

1 teaspoon sweet chili sauce, plus about 3/4 cup extra to serve

2 tablespoons vegetable oil

Directions

Chop all the ingredients. Combine the fish, scallions, chiles, garlic, ginger, cilantro, lime juice and zest and sweet chili sauce.

Take 1 tablespoon of the mixture and shape it into a fishcake, using your hands. If the mixture seems too dry, add a little more lime juice; if it's very wet, sprinkle about 1 tablespoon of all-purpose flour over your hands to help shape the patties.

You should be able to make about 12 fishcakes from the mixture.

Heat the oil in a skillet and add the fishcakes. You may need to cook them in batches if your skillet is small.

Fry them over medium heat for 4 to 5 minutes on each side until golden.

Serve hot with the remaining 3/4 cup chili sauce on the side for dipping.

Serving suggestions: With a big green salad and some boiled potatoes.

Leftovers: Cook the fishcakes as soon as you make them or keep them raw in the refrigerator to cook later that day.

Teresa Taylor is the food editor. Reach her at food@postandcourier.com.