Spicy fish cakes

Yield: 2 servings

Measure Ingredient
250 grams White and brown crab meat; (8oz)
150 grams Brill fillet; skin off, roughly
\N \N ; chopped (5oz)
100 grams Cod fillet; skin off, roughly
\N \N ; chopped (3 1/2oz)
100 grams Prawns; peeled and roughly
\N \N ; chopped (3 1/2oz)
2 \N Cloves garlic; roughly chopped
2 \N Cm; (1 inch) piece
\N \N ; ginger, peeled and
\N \N ; roughly chopped
2 \N Chillies; deseeded
1 \N Stalk lemon grass; very thinly sliced
2 \N Lime leaves; thinly sliced (2 to
\N \N 3)
½ bunch Coriander; roots and stalks
2 \N Limes; juice only
1 medium Size egg
2 teaspoons Fish sauce
\N \N Oil for frying

Check all fish for small bones. Put garlic, ginger, chilli, lemon grass, lime leaves, coriander and lime juice in a food processor and blitz on full power for 2-3 minutes.

Add the fish and egg to the mixture and blitz again for 5-10 seconds.

Put the mixture into a clean bowl and season with fish sauce.

Take a tiny amount of the mix, roll into a small ball and fry in hot oil approximately 3-4 minutes. Taste for seasoning. Add more fish sauce if necessary.

Turn mix into balls about the size of a large 50 pence pieces and gently squeeze flat, repeat this process until the mix is finished.

Continue to fry in hot oil 4-5 at a time until the fish cakes are cooked.

Converted by MC_Buster.

NOTES : Yummy tasting fish cakes with traditional Thai spices.Delicious hot or cold.

Converted by MM_Buster v2.0l.

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