Easy Thai Fish Cakes

by slowthinker

Prep time: 0:25 Overall time: 0:25

Servings: 4 servings

INGREDIENTS

200g raw tiger prawns
2 fillets of fresh salmon (raw)
2 tsps nam pla
tsp lime juice
lime zest
3 tsps plain flour
1 egg yolk
1 whole chopped chilli
1 clove of garlic
generous bunch of corriander (cilantro)
2 chopped spring onions (scallions)
finely chopped ginger
seasoning
1 beaten egg
flour
breadcrumbs

INSTRUCTIONS

Process salmon and prawns in a food processor. Add nam pla, lime juice, egg yolk, flour, garlic, ginger, chili, coriander, spring onions and lime zest; pulse a couple of times until the mix is a fairly rough paste. Allow the mix to chill for a few minutes.

Shape into balls and roll each ball in flour, then in the beaten egg, then in the breadcrumbs. Repeat the process for each ball. Fry in medium-hot oil (the oil should come half way up the sides of the balls) until golded brown on all sides. Serve on a bed of coriander leaves with a simple dressing of olive oil and lime juice.

CHEF COMMENTS

A quick store cupboard invention from one evening when I was bored & hungry.

Tagged: appetizers, seafoodappetizers add tags

Have you made it? What'd you think?

Log in to review this recipe.