Red Thai Fish Cakes
'Thot Man pla' ideally served as a snack or starter. Thai spiced fish patties with beans, coriander and spring onion.
Fish/Seafood
Autumn
Winter
Summer
Spring
Ingredients
Red Thai Fish Cakes
−
+
£1.13
For the fish cakes:
firm white fish
/kg
1.0 kg
0%
Coriander
/g
25.0 g
0%
Spring onions
/g
70.0 g
0%
Green beans
/g
120.0 g
0%
Cornflour
/g
50.0 g
0%
Egg
/g
50.0 g
0%
Salt
/g
1.0 g
0%
Knorr Professional Blue Dragon Thai Red Concentrated Sauce 1.1L
/ml
180.0 ml
0%
To serve:
Knorr Professional Blue Dragon Sweet Chilli Dipping Sauce 2.2L
/ml
300.0 ml
0%
/
For the fish cakes:
-
firm white fish 1.0 kg
-
Coriander 25.0 g
-
Spring onions 70.0 g
-
Green beans 120.0 g
-
Cornflour 50.0 g
-
Egg 50.0 g
-
Salt 1.0 g
To serve:
Preparation
-
For the fish cakes:
- Remove the skin from the fish and cut in to 2” dice.
- Place the fish into a blender and pulse for 30 seconds.
- Add the egg, coriander, salt and KNORR Blue Dragon ThaiRed Concentrate Sauce and pulse again for 30 seconds.
- Remove the mix and place into a bowl. Lightly mix through cornflour.
- Blanch thegreen beans in boiling water for 30 seconds and refresh in iced water.
- Finely slice the green beans, spring onions and add to the mix.
- Shape into fish cakes then place onto a tray and chill for 30 minutes.
-
To serve:
- Pre-heat a fryer at 170C.
- Add the fish cakes and cook for 3 minutes or until golden.
- Remove and drain any excess oil.
- Serve alongside Salad Cup and Sweet Chilli Sauce.
