Although I have miniaturised these delicious thai fishcakes for the purpose of serving as a party nibble, you can also make them bigger and serve as a main course
INGREDIENTS
450G White fish (cod, haddock, whiting etc)
2 spring onions, finely sliced
1 red chilli deseeded and very finely chopped
Fresh Coriander leaves, finely chopped (about 2 tablespoons)
1 tablespoon lime juice
2 tablespoons groundnut oil (or vegetable oil)
METHOD
Place all ingredients in food processor and blitz until minced finely ( you still want little bits of fish etc to be visible)
Divide mixture into 4 even sized portions
Divide each into 4 again, and form into little balls with your hands, place them on a cool flat surface and flatten with the palm of your hand
When you have made 16 little patties, place them on a plate and cover with clingfilm and place in fridge for 2 hours to allow mixture to form so it wont break up on cooking.
Heat oil in a shallow frying pan, and cook fishcakes in batches of 4 for approximately 1 minute on each side. Keep warm in oven until ready to serve.
Serve with Sweet Chilli dipping sauce
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