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Tod Man Plaa (fish cakes) HT HD PFC Thai 30mins
Serves
4
Hot Fish Herbs Vegetables Hors d'oeuvre
Starter Appetizer Party food Buffets Dairy
Free Eggless Thailand Asia Asian
Ingredients 450g/1lb Fresh White fish fillets such as Cod, Whiting, Pollack, Coley, Bream, Brill
3 dried Chilies,
soaked
2 Shallots,
chopped
1 tbsp Freshly
chopped Coriander
5cm/2 inch Lemon
Grass, chopped
½ tbsp Grated
Lemon Rind
½ tbsp freshly
grated Ginger
½ tbsp Galangal,
shredded
Salt and Black
Pepper 5 Kaffir Lime
Leaves, finely shredded
1 tbsp Fish Sauce
200g/7oz Green
Beans, very thinly
Vegetable Oil for
deep frying
Instructions
1. Mince the fish and set aside.
2. In a mortar, pound
together the chilies, shallots, coriander, lemon grass, lime rind, galangal,
salt and ground pepper until blended.
3. Transfer to a large mixing bowl, add the fish and mix well.
Alternatively, place
4. Add the beans, kaffir lime leaves and fish sauce and knead with your
hands
5. Preheat the deep fat fryer to 180C, 350F.
6. Divide the mixture into 12. Roll each portion into a ball
then flatten out each
7. Fry the fishcakes for until brown
on all sides. Remove and drain on kitchen roll. Serve hot with a dipping sauce.
Make smaller versions as appetizers for a party.
More Starter Recipes | General Fish Prep & Cooking Times | Types of Fish
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