Spicy Thai Fishcakes
For 2 (for 4)
Thai Red Curry Paste: 1 sachet (2 sachets)
Lime: 2 (4)
White Fish (300g): 1 pack (2 packs)
Coriander: 1 bunch (2 bunches)
Spring Onions: 1 bunch (2 bunches)
Lemongrass: 1 stick (2 sticks)
Carrot: 1 (2)
Cucumber: 1 (2)
Red Chilli: 1 (2)
Garlic Clove: 1 (2)
Mirin: 1 pod (2 pods)
Plain Flour: 1 pod (2 pods)
Per serving: Energy (kcal) 282 Fat 3g of which saturates 0g Carbohydrates 55g of which sugars 23g Protein 18g Salt 0.34g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Don’t let their English name fool you: these are no fluffy, carb-heavy croquettes laced with a few scraps of fish. The ‘fishcake’ is a Thai national treasure, available in almost every restaurant and street food market in bagfuls, typically served with a refreshing cucumber relish and fruity chilli dip. With copious amounts of finely minced fish and red curry paste, they’re a ‘snack’ food so addictively moreish that you might as well make a full meal of them. Called ‘tod man pla’ in Thai, literally ‘deep fried fish’, we find that shallow frying is just as good for creating a crispy coating that conceals the sticky, spicy goodness within.
Preparation time:For 2 - 35 minsFor 4 - 40 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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