Thai fish cakes

Recipe for thai fish cakes

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♼ Recipe origin is unknown. INGREDIENTS:
Serves 3-4
2 x 200g canned pink salmon, drained
3 stalks fresh coriander, chopped
2 eggs
2 tbsp cornflour
2 tbsp Thai green curry paste
1 tbsp + 1 tsp fish sauce
1 tsp sugar
Juice from 1 small lime
Oil for frying
Dipping sauce:
4 chili padi, chopped
Juice from 2 limes
3 tbsp fish sauce
½ tsp sugar
Method:
- Put the drained salmon into a bowl, remove any large bones. Mash roughly with a fork and then stir in coriander, eggs, cornflour and green curry paste.
- Season with fish sauce, sugar and lime juice. Blend until smooth.
- Divide the mixture into large oval fish cakes.
- Heat oil in a deep frying pan. Fry the fish cakes in batches for 5-6 minutes, turning once, until golden brown and cooked thoroughly.
- Drain on kitchen towels. Garnish with lime wedges and serve with dipping sauce
Dipping sauce:
Place chili padi, lime juice, fish sauce and sugar in a bowl. Stir to mix.
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Reference: Thai fish cakes
Recipe type: xarchivex
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