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Thai Fish Cakes

Posted 1st March 2017 in ,

Description

These popular morsels are full of flavour and can be served in one dish with a separate dipping sauce or individually plated with some salad leaves to begin a meal.

Makes 15

Ingredients

  • 2 cloves of garlic, peeled
  • 1 red chilli, deseeded
  • 1½cm (¾ inch) root ginger, peeled
  • 1 bunch coriander, leaves only
  • 350g (12oz) cooked prawns
  • 200g (7oz) prepared crab meat
  • Zest of 1 lime
  • Flour
  • Oil for frying

Method

Place the garlic, chilli, ginger and coriander into a food processor and blitz to a paste, place in a large bowl.  Then process the prawns and add to the aromatics together with the crab and zest of a lime.  Mix together.

Flour your hands and shape the mixture into 15 ‘cakes’, flatten each one slightly.

2, 3, 4 and 5 oven AGA: Heat the oil in a frying pan and fry the Thai fish cakes on each side until browned.

Drain on kitchen paper and serve hot with a dipping sauce of your choice.

Rayburn cooking:  Fry in a pan on the hotplate.

Conventional cooking:  Fry in a pan on the hob.