Thai Fish Cakes Recipe by Philip Walsh
Cooking Instructions 1 Cut the fish into chunks and dry with paper towel. 2 Thinly cut the Green Beans and Spring Onion (about half a cm) and set aside in a bowl. This will be used in a later step 3 Put everything apart from the Green Beans and Spring Onions into a food processor and turn it on until it is minced to a fine texture. Do not blend it to a paste. 4 Transfer to a bowl and mix in the spring onion and the green beans 5 Create your fishcakes and wrap in cling film. You should be able to make 8 reasonable sized fishcakes. 6 Put the fishcakes into the fridge for about an hour to firm up. 7 Put about a cm of sunflower oil into a pan and cook the fishcakes until dark golden brown on both sides. 1 Cut the fish into chunks and dry with paper towel. 1 Cut the fish into chunks and dry with paper towel. 2 Thinly cut the Green Beans and Spring Onion (about half a cm) and set aside in a bowl. This will be used in a later step 2 Thinly cut the Green Beans and Spring Onion (about half a cm) and set aside in a bowl. This will be used in a later step 3 Put everything apart from the Green Beans and Spring Onions into a food processor and turn it on until it is minced to a fine texture. Do not blend it to a paste. 3 Put everything apart from the Green Beans and Spring Onions into a food processor and turn it on until it is minced to a fine texture. Do not blend it to a paste. 4 Transfer to a bowl and mix in the spring onion and the green beans 4 Transfer to a bowl and mix in the spring onion and the green beans 5 Create your fishcakes and wrap in cling film. You should be able to make 8 reasonable sized fishcakes. 5 Create your fishcakes and wrap in cling film. You should be able to make 8 reasonable sized fishcakes. 6 Put the fishcakes into the fridge for about an hour to firm up. 6 Put the fishcakes into the fridge for about an hour to firm up. 7 Put about a cm of sunflower oil into a pan and cook the fishcakes until dark golden brown on both sides. 7 Put about a cm of sunflower oil into a pan and cook the fishcakes until dark golden brown on both sides. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 White sauce chicken steak Batata Vada Gosht with masoor daal Tamarind juice Khatte aloo Bread Chaat Yam porridge Aloo ke samosay Colour crystles jelly Tuwon shikafa da miyan zogale White sauce chicken steak Batata Vada Gosht with masoor daal Tamarind juice Khatte aloo Bread Chaat Yam porridge Aloo ke samosay Colour crystles jelly Tuwon shikafa da miyan zogale