Easy Thai fish cakes

Recipe from: 6 June 2013
fish recipe

Ingredients 11
Servings 20
Time 00:10

Ingredients

  • 700
    g
    fresh angelfish/other white fish - approx 2 filleted fish/4 fillets)
  • 1/2
    red onion - cut into 3
  • 2
    cloves
    garlic - peeled and halved
  • 1
    handful
    fresh coriander
  • 1
    handful
    fresh basil
  • 2
    Tbs
    rice vinegar
  • 2
    Tbs
    soy sauce
  • 1
    Tbs
    sugar
  • 1/2
    red chilli - deseeded and chopped
  • 1
    egg white
  • 1
    Tbs
    corn flour
 

Method

00:15
 
Ensure that the fish is completely free of bones by running your fingers up the centre of the fillet from tail to head end – there are often a few pin bones near the head end, if you find any, cut them out.

Place all the ingredients into a food processor and blitz until well combined.

Roll into small disks about the width of a poker chip, dipping your hands into water in between to stop the mixture from sticking to them.

Fry in batches on medium/high heat in a little oil for approx 2-3 minutes aside. To test doneness, press the cakes gently with your finger, they should be slightly springy to the touch if they are cooked through.

Serve with sweet chilli sauce/dipping sauce of your choice.

Reprinted with permission of Undomestikated. To see more recipes, click here.
 

Read more on: lucky star
 

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