THAI FISHCAKES WITH CUCUMBER SALAD

These fiery little fishcakes pack a lot of flavor and are so easy to make

Prepared IN

55 minutes

COOKING TIME

35 minutes

Planning TIME

20 minutes

SERVES

4

Fixings

300 g solidified cooked and stripped prawns, defrosted

300 g pollock filets, cut into pieces

1 tsp cornflour

Zing and juice of 1 lime

28 g new coriander, finely slashed

1 red bean stew, finely slashed

1 tsp light soy sauce

1 tsp sesame oil

1 tbsp olive oil

1 tsp rice wine vinegar

0.25 tsp fish sauce

0.25 tsp sugar

0.5 cucumber, cut into strips with a peeler

100 g radishes, managed and finely cut

Technique

1

Preheat the broiler to 180°C, fan 160°C, gas 4. In a food processor, whizz the prawns, pollock, cornflour, lime zing, coriander, bean stew, soy sauce and sesame oil, until completely consolidated. Fold into 12 balls and afterward smooth somewhat into patties.

2

Warmth the olive oil in an enormous griddle and fry the fish cakes for 2-3 minutes on each side. You may need to do this in bunches. Move to a preparing plate and cook in the broiler for 15-20 minutes.

3

Then, set up the plate of mixed greens and dressing. Whisk the rice wine vinegar with the fish sauce, sugar and lime juice. Shower over the cucumber and radish plate of mixed greens and serve the plate of mixed greens with the fish cakes. Additionally extraordinary presented with sweet bean stew sauce for plunging.

Leave a Reply