LOCATION: Recipes >> Asian >> Thai Fish Cakes 02
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Thai Fish Cakes 02
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Thai Spicy Fish Cakes (Tod Man Pla)
250g white fish fillets
1/2 cup snake or string beans, roughly sliced
1 coriander plant, including roots, roughly sliced
1 stalk lemon grass, roughly sliced
2 cloves garlic, crushed
2 red chillies, seeded and chopped
2 teaspoons fish sauce
1 egg, lightly beaten
oil for deep frying
Remove any skin and bones from fish and cut into pieces. Place in
the bowl of a food processor with all remaining ingredients except
oil. Process for 30 seconds or until just mixed - do not overmix
to a puree. Refrigerate mixture for one hour or leave overnight.
Shape mixture into 5cm diameter patties. Heat oil in a wok or deep
frying pan and fry the fish cakes a few at a time until crisp and
golden brown, turning once. Drain on absorbent paper and keep hot
in a very slow oven (120 degrees C.) while frying the remainder.
Serve hot. Serves 4 to 6.
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