Filter
Reset
Sort ByRelevance
Vickie de Vries
Thai fish cakes with cucumber relish
Tod man pla
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grind the fish fillet with the curry paste, flour and egg in a food processor.
-
Grate the zest of the lime over the mixture, add the spring onion and coriander and mix well.
-
Roll about 16 balls of the mixture with moist hands and press them flat. Place the balls on a dish, cover with foil and put in the refrigerator for about 30 minutes.
-
In the meantime, heat the vinegar and sugar to a low setting until the sugar has completely dissolved. Allow this vinegar mixture to cool.
-
Cut the cucumber into thin slices. Mix the cucumber, shallot and red pepper and pour the cooled vinegar over it. Season with salt and pepper and stir well.
-
Heat a layer of oil to 170ºC in a wok or deep fryer. Fry the fishcakes in crisps and golden browns for about 5 minutes. Drain on kitchen paper.
-
Cut the rest of the lime into wedges. Serve the fish cakes hot with the cucumber relish and lime wedges.
Blogs that might be interesting
-
10 minSmall dishsmoked mackerel fillet, creme fraiche, mayonnaise, fresh chervil, fresh parsley, capers, grannysmith apple, lemon juice, baguette, pine nuts, fresh chervil, fresh parsley,mackerel crostini with apple and chervil
-
25 minLuncholive oil, onion, garlic, pine nuts, fresh spinach, lemon juice, fresh parsley, frozen parsley, feta, bread-crumbs, filo pastry, butter,Greek spinach rolls
-
15 minSmall disholive oil, Kale, garlic, cream cheese, lemon juice, White wine vinegar, parsley, chives,spicy kale dip
-
30 minLunchvegetarian minced meat, large onion, Red pepper, olive, old cheese, Cajun spices, Italian spices, basil, chili powder, olive oil, white asparagus, green asparagus, hamburger bun, mayonnaise,citizen special
Nutrition
220Calories
Sodium0% DV0g
Fat18% DV12g
Protein28% DV14g
Carbs4% DV12g
Fiber0% DV0g
Loved it