How to Prepare Quick Thai Fishcakes
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Thai Fishcakes. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Thai Fishcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Fishcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Fishcakes is 10 Fishcakes. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Thai Fishcakes using 9 ingredients and 5 steps. Here is how you cook it.
I will show you how to make easy Thai style Fishcakes which will taste 10 times better than the supermarket version. The fish blend is up to you, white fish, salmon, crab, prawn mix, but in Thailand we don’t use smoked fish.
Ingredients and spices that need to be Make ready to make Thai Fishcakes:
- 500 g mixed fish
- 1 Onion chopped
- 2 Cloves Garlic
- 1 pint Milk
- 2 oz Butter
- 2 tsp Lemongrass Purée
- 2 tsp Thai Spice (see pic) Sainsbury’s
- 1 Pack dried Mash Potato
- to taste Salt & Pepper
Steps to make Thai Fishcakes
- Apart from the potato, put all of the ingredients into a saucepan (or in a microwave bowl) and cook until soft.
- Then slowly mix in the mash Potato, leave to hand cool.
- Using a pastry cutter or similar, spoon the mixture into the cutter to around 1” thick and shake out. Repeat.
- Shallow pan fry your Fishcakes until golden brown each side.
- That’s it, simple, easy to make Thai Fishcakes. As always, Enjoy.
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