Celebrity chef and MasterChef presenter John Torode shares his simple Thai fish cake recipe that only takes 16 minutes to cook. Serves: 4 fish cakes. Course Main Course. I started with 1.5 pounds of FRESH FRESH FRESH white Remove from the heat and set aside, covered, for 10 minutes or until tender. Pour into 4 small dipping saucers or ramekins and set aside. Prep Time: 15 minutes. For the red curry paste, preheat the oven to 150ºC.Spread the onion and garlic on a baking tray (no oil necessary) and roast for 30 minutes. Thai Salmon Fish Cakes. These cakes are best eaten right out of the oil while they're still hot and juicy. These Thai salmon cakes pair beautifully with the basil and fresh lime-infused aioli. Fry cakes approximately 2 to 3 minutes on each side or until golden brown. Total Time: 35 minutes. How to make the fish cakes step by step: Step 1: Remove all of the skin and bones from your 600g of Salmon then dice it. I made some small changes to it. Refrigerate the fish mixture for 15 minutes for easier handling. Use Thai basil if you can find it. 1/2 small red onion instead of shallots and a small handful of frozen peas from the freezer instead of … Drain and leave to steam-dry, then mash. 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. Step 2 If not, any fresh basil will do. Makes 4. Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. Breakfast. Form the mixture into small cakes. Mama Noi's recipe for traditional Thai fish cakes. Used coriander seeds (about 1/2) tspoon. Method. Matzo meal is widely available at supermarkets, and well worth keeping in store. Simmer for 20 minutes or until almost tender. This recipe for Thai fish cakes is sweet and spicy salmon formed into patties and cooked to a golden brown. https://insanelygoodrecipes.com/what-to-serve-with-fish-cakes Share this recipe. (Refrigerate first if the potato and salmon fish cakes are too soft.) Thai fish cakes are another one of my favourites when it comes to Thai cuisine. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone … Ingredients. https://www.greatbritishchefs.com/recipes/thai-fish-cakes-recipe Thai-style fishcakes. https://www.bbc.co.uk/food/recipes/thaistylefishcakes_90298 more amazing recipes. To prepare our Thai Salmon Fishcakes Recipe put the John West Wild Red Salmon, coriander, chilli, breadcrumbs, eggs and fish sauce into a food processor and pulse on and off until it is all well chopped, mixed, and quite firm. Process until … If you're looking an authentic Thai fish cakes receipt then this is the video for you. So, bit last minute so had to get creative with ingredients that were at hand. Let the salmon cool. Bring to the boil, cover with a lid and reduce the heat to low. Dip the patties into beaten egg, using a brush to coat them evenly. This is a wonderful and easy recipe. Add a few extra breadcrumbs if it looks too gloopy. 50 minutes. Stir in the fish sauce, cucumber, carrot and chillies. Overnight oats. Place the rice and water in a small saucepan over high heat. Heat oil in a non-stick frypan over a medium heat. Add a pinch of salt and pepper along with a tbsp of fish sauce, 2 tbsp of Thai curry paste and 2 tsp of lemongrass paste to the food processor. Aromatic Free cod and salmon fishcakes, blended with fragrant Thai spices. Process all ingredients (apart from oil) in food processor until smooth. With damp hands, form the mixture into 12 balls and flatten to make fish cakes. Check the seasoning, add salt and pepper if necessary. Made 12 using orange roughy. They make a great dinner or you can serve atop a salad for a delicious lunch. Cuisine Asian. Serve the fish cakes with a cool cucumber salad and sweet chili dipping sauce for a delicious appetizer or main course! https://realfood.tesco.com/recipes/easy-thai-fishcakes.html For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Remove any large bones from salmon. Put the seasoned flour, eggs and breadcrumbs into separate flat bowls (I use soup plates). Add the salmon to the pan and let it poach for 10 minutes. https://www.yummly.com/recipes/fish-cakes-with-canned-salmon Cook Time: 20 minutes. Soak the dried chillies in hot water for … Combine Tips for making Thai Salmon Cakes with Basil Lime Mayonnaise: Fourteen ounces of fresh salmon (or two 7-ounce portions) is … I use tinned Mix with the salmon in the bowl and season really well (that’s the key to decent fish cakes). 100g Maris Piper potatoes 200g smoked salmon fillets 30g fresh coriander 1tsp soy sauce 1 clove of garlic 100g white … FREE. Thai fish cakes are a common street snack in Thailand. To make Dipping Sauce, place all the ingredients in a small bowl and stir to combine. Put the mashed potatoes, salmon/fish of choice, egg, salt, pepper and parsley together in a bowl. Heat the oil in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side. Ingredients. Mix all the ingredients together using a fork to break up the fish, then form into a fish cake, or patty. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. These Thai salmon cakes can be served with a sauce too, if you like. Why not try. Break the salmon into pieces using a wooden spoon and continue to cook until the pan is mostly dry. I’m quite lazy and will often just have them with a splodge of unsweetened coconut yoghurt or natural yoghurt; the cooling nature of yoghurt offsets the spice of the salmon cakes perfectly. Remove the blade from the food processor and stir through the green beans and spring onions. to unlock all of our amazing recipes... Join now. Following this, add to a food processor, followed by an egg. They’re also nice finished off with a drizzle of aromatic sesame oil. yum. For the Thai fish cakes: Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Remove with a fish slice and drain on a plate lined with kitchen paper. Delicious lunch pour into 4 small dipping saucers or ramekins and set aside, covered for... 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