How To Make Thai Fishcakes
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How To Make Thai Fishcakes
Learn how to make Thai-style fishcakes in this VideoJug film.
- Prep:
- 15m
- Cook:
- 10m
- Total:
- 25m
- Serves:
- 4
Ingredients
- 1/2 bunch spring onions
- 1/2 red chilli, finely chopped
- 1 1/2 tsp Thai green curry paste
- 4 desiccated coconut
- 1 packaged lime and coriander steamed basmati rice
- 1 can white crab meat
- 1 lime zest
- 1 piece ginger
- 1 bunch coriander
- 1 egg, beaten
- breadcrumbs
- oil
Method
Cook the rice according to package instructions and add to a large mixing bowl.
Slice the spring onions and chilli, removing the seeds and add to the bowl. Add the chopped fresh coriander, lime zest, a centimetre of grated ginger, tinned crab meat, curry paste and desiccated coconut. Add the lightly beaten egg and mix together. Squeeze into portion sizes of your choice and place in the fridge until chilled. If the mixture is not holding together, add breadcrumbs to bind.
Once the fishcakes have chilled, coat them in a layer of breadcrumbs and fry in an oiled pan on a low to medium heat for a few minutes on each side, until golden brown. When the fishcakes are cooked on both sides, remove from the pan and place on a sheet of kitchen paper to soak up any excess oil.