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No-Fuss Fridays: Thai Fish Cakes

No-Fuss Fridays: Thai Fish Cakes
A favourite at Thai restaurants that you can make at home with our No-fuss Thai fish cake recipe!

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Thai Fish Cakes

Preparation: 40 minutes
Cooking: 15 minutes
Serves: 6-8


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

300 g fish fillets, skinned

4 long beans, finely cut

2 eggs, beaten

4 kaffir lime leaves, fine shreds

1 TBsp corn flour

1 tsp baking powder

1 bunch fresh cilantro as garnish, finely chopped

Oil for deep-frying

Thai sweet chilli sauce (optional)

 Cooking method:

  1. inely chop fish or grind using food processor.

  2. Add leaves, Spice Paste, egg baking powder and corn flour into the food processor and blend for 4 seconds. Or add all the ingredients in a large bowl and mix well.

  3. Stir in long beans, cover and keep in the refrigerator for at least 30 minutes, or best, overnight. Just before cooking, stir the fish mixture using your hands for 3 minutes.

  4. Heat oil in deep frying pan. Lightly moisten your fingertips to prevent sticking. Form a portion of fish paste into a small patty about 2 inches in diameter and a ¼ inch thick. Or just using 2 teaspoons, spoon a tsp of fish and use the other spoon to push the lump of fish into the hot oil.

  5. Add a few fish cakes at a time into the oil and fry for 2-3 minutes until golden brown. Remove and drain excess oil.

  6. Serve hot with Thai sweet chilli sauce and chopped cilantro.

 

 







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