My new offering on the fish cake front adds the spice that i love courtesy of the flavours of thailand. These cakes are best eaten right out of the oil while they re still hot and juicy.
Homemade is 80.
Spicy thai fish cakes. Transfer to a large mixing bowl and add the rest of the ingredients except the oil. 7 for 3 piddly little fish cakes or 3 teeny tiny skewers with a midget tub of peanut sauce. When ready to cook heat up the oil and fry the little cakes about 1 minute on each side.
If i order an appetiser at a thai restaurant 9 times out of 10 it will either be thai fish cakes or thai chicken satay with peanut sauce. Thai fish cakes are a common street snack in thailand. I have brought this love into my more grown up style of cooking with my canned mackerel fish cakes and sardine and salmon fish cakes.
Leave them in the fridge covered to firm up for an hour or more. Spicy tuna fish cakes with dipping sauce. Transfer the fish cakes to a plate cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.
Cut the fish into small pieces then grind it up in a food processor or pound it in a mortar and pestle until it s a paste. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1 2 minute each side until golden brown and cooked through. Drain on paper kitchen towel.
And both of these are irritatingly pricey at thai restaurants for what you get. I adore fish cakes even growing up i loved those mushy things that they served with school dinners. Very flavorful compared to most western fish cake recipes they aren t battered which allows for more of the fresh taste of the fish spices and herbs to come through.
Method for spicy thai fish cakes tod man pla method for fish cakes. Take approx a dessert spoon full of the fish mix with wet hands form into balls then flatten them with the palm of your hand into cakes.
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