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Enjoy the exotic flavours of authentic Thai fishcakes with our easy Asian seafood recipe.
These fishcakes can serve as a tasty appetiser, a perfect option to spice up your cuisine.
Serve with rice, noodles or even a salad for a real authentic, home made dish.
Create your own Thai fish cakes in just three steps!
300g cooked haddock, Pollock, or other firm white fish
300g cooked, cooled mashed potato
1 lime, zest
2 red chillies, deseeded & finely chopped
1 garlic clove, grated
2 inch chunk of ginger, peeled & grated
2 lemongrass stalks, bashed & finely chopped (optional)
1 small bunch coriander, chopped
2 tbsp fish sauce
1 egg
Flour, for dusting
3 tbsp Crisp ‘n Dry
2 tbsp butter
Mix together the fish, potato, lime zest, chilli, garlic, ginger, lemongrass, coriander, fish sauce & egg in a large bowl, until combined. Try to keep a little texture in the mixture.
Shape the mixture into 6 cakes, & dust each with flour.
Heat the butter & oil in a frying pan over a medium heat. Fry the fishcakes for 5 minutes on each side. Remove from the pan & serve.
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