Thai Fish Cakes
Thai Fish Cakes
30 minutes
4 Serves
A traditional Spanish favourite with a long Fish cakes may have originated in Asia but find their gastronomical home with a glass of Clare Valley Riesling. This paella combines chicken, seafood, chorizo sausage, rice and Spanish herbs & spices for a highly satisfying Valencian feast.
Ingredients
- 600 grams of white fish fillets
- 2 cloves of garlic
- 2 egg whites
- Half a cup of mint leaves
- 1 small red chilli
- Half a cup of coriander
- Olive oil
Method
- Blend the all the ingredients except the oil together in a food processor.
- Shape the fish cakes in the palm of your until they form patties.
- Heat enough olive oil to cover the bottom of your fry pan or wok and heat until it is just on the verge of smoking.
- Put in the fish cakes three at a time and fry until golden brown.
- Drain on paper towels and serve with Thai chilli sauce, for dipping.
