Thai Fish Cakes Recipe
Thai cuisine is famed for its colorful flavors, aromatic herbs, and captivating dishes. Among the myriad of Thai cuisine, fish cakes stand out as a tantalizing deal with. These delectable morsels, referred to as Tod Mun Pla in Thai, are a harmonious combination of fish, fragrant herbs, and spices that create an explosion of flavors in each bite.
Thai Fish Cakes Recipe
Ingredients :
- 400g skinless boneless cod fillets
- Juice and zest of 1 lime
- Bunch of spring onions roughly chopped
- Large handful of fresh coriander (leaves and stalks)
- 1 tbsp sweet chilli sauce
- 1 tsp chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- Salt and pepper
- 2 slices of white bread- roughly grated – use a box grater so they’renot too fine (crusts too)
- Oil for frying
Method :
- Place all of the substances besides for the bread and oil in a food processor. Blend until you have a smooth paste.
- Stir within the bread crumbs till combined.
- Heat a drizzle of sunflower or vegetable oil in a non-stick frying pan, so it just covers the bottom of the pan.
- Divide the aggregate into eight same balls. Press every one within the palm of your hand till you’ve got a skinny fishcake more or less 1cm thick
- the aggregate is a bit sticky, but becomes more stable because it fries.
- Fry the desserts for three mins or so on a medium to excessive warmth on every facet, or until golden brown and cooked through.
- Serve with sweet chilli sauce
