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FTLOE

Entertaining Made Easy

29/09/2016

Thai Fish Cakes

I often find that Thai Fish Cakes can have an almost processed spongy texture which I am not fond of.  This recipe I found at www.taste.com, I have modified slightly.  It is an excellent entree served with Sweet Chilli Sauce!

Hints & Tips

  • You can make up the mixture and leave it in the fridge until you are ready to serve.  It is best to cook just before serving.
  • GF.
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Created by Kay Shafi-Roden on 29/09/2016

  • Category: Entree, Fish / Seafood, Gluten Free, Side Dishes

Ingredients

  • 500 grams White Fish, Coarsely Chopped
  • 1/3 cup Vegetable Oil for Cooking
  • 50 grams Green Beans, Finely Chopped
  • 4 Spring Onions, Finely Chopped
  • 1 Egg, Lightly Beaten
  • 1 tablespoon Chilli Flakes
  • 4 tablespoons Sweet Chilli Sauce
  • 4 tablespoons Fish Sauce
  • 1/4 cup Corn Flour
  • 1/2 cup Coriander, Chopped
  • Sweet Chilli Sauce to Serve

Instructions

  1. Process fish until smooth.
  2. Add in coriander, corn flour, fish sauce, sweet chilli sauce, chilli flakes and egg. Process until well combined.
  3. Add spring onion and green beans and mix well. Refrigerate for 30 minutes (can leave for longer and cook later).
  4. Heat oil in a frying pan to medium heat.
  5. Create fish cake patties from the mixture approx 1cm think. Cook on a medium heat for about 4 minutes each side.
  6. Serve warm with sweet chilli sauce.
  • Print

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