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thai fishcakes and chilli sauce

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chilli Sauce

  2. 2 Dessertspoons oil

  3. 2 Cloves garlic; crushed

  4. 3 Red chillies; finely chopped

  5. 4 Salad onions

  6. 2 teaspoons Muscavado sugar

  7. 2 teaspoons Nam pla

  8. 50 millilitres Water; (2fl oz)

  9. Juice and zest of 1 lime

  10. 3 tablespoons Coriander; roughly chopped

  11. 25 grams Cucumber; finely chopped

  12. ; (1oz)

  13. 400 grams Cod;

  14. ; roughly chopped)

  15. 1 tablespoon Nam pla

  16. 1 tablespoon Red curry paste

  17. 50 grams Valor beans; finely chopped

  18. ; (2oz)

  19. 1 teaspoon Muscavado sugar

  20. 2 tablespoons Coriander; chopped

  21. Grated zest and juice of 1 lime

  22. 1 medium Size egg

  23. teaspoon Salt

  24. 100 millilitres Vegetable oil; (3 1/2fl oz)

Instructions Jump to Ingredients ↑

  1. FISH CAKES For sauce, heat the oil in a pan and fry the garlic, chilli and salad onions.

  2. Add the sugar, nam pla and water and simmer for 2 minutes.

  3. When cool, add the lime, coriander and cucumber.

  4. Place the cod, nam pla, curry paste, beans, sugar, coriander and lime in a food processor and process until the fish is reduced to a thick paste.

  5. Remove from the processor and mix with the egg and salt. Form into flat patties 4cm (2 inches) in diameter.

  6. Heat a frying pan with oil and fry the fish cakes 1½ minutes each side.

  7. Serve immediately with the chilli sauce.

  8. Converted by MC_Buster.

  9. NOTES : Serve as a starter or with drinks hot and spicy.

  10. Converted by MM_Buster v2.0l.

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