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Thai Fish Cakes

Thai Fish Cakes

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For the Fish Cakes:

1. In a large bowl, add the Smash, Moir’s Baking Powder, tinned tuna, Peck’s Anchovette, spring onions, chilli, coriander, ginger, garlic, egg, Bokomo Breadcrumbs. Season well with sea salt and freshly ground black pepper.

2. Mix well, shape into fishcakes and place in the refrigerator for 15 minutes to chill.

3. Remove fishcakes from the refrigerator. Dip into the flour, followed by the egg and then the breadcrumbs.

4. Heat the oil in a frying pan and shallow-fry the fish cakes in batches until golden and cooked through. Remove from the oil and drain on kitchen paper.

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For Thai Fishcakes:

1 x 104g packet Smash, prepared according to packet instructions and cooled slightly

½ tsp (2,5ml) Moir’s Baking Powder

1 tin tuna shredded tuna in oil, drained

2 tbsp (30ml) Peck’s Anchovette

2 spring onions, finely chopped

1 red chilli, de-seeded and finely chopped

5 tbsp fresh, chopped coriander

5cm piece fresh ginger, grated

1 garlic clove, crushed

1 egg, beaten

½ cup (125ml) Bokomo Breadcrumbs

Sea salt and freshly ground black pepper

For Crumbing:

½ cup flour

1 egg, beaten

Extra Bokomo Breadcrumbs, for coating

Oil, for frying

For Dipping Sauce:

½ cup (125ml) soy sauce

½ red chilli, de-seeded and finely chopped

To Serve:

Fresh coriander, to serve

Lime wedges, to serve

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