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.