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Thai Style Fish Cakes


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Ingredients

10 piece(s)

Fish Cakes

  • 500 gram Firm White Fish Fillets
  • 15 gram fresh coriander leaves
  • 50 gram Celery
  • 3 green shallots
  • 35 gram cornflour
  • 2 tablespoon fish sauce
  • 1 red chilli
  • 2 tablespoon Sweet chilli sauce
  • 1 egg

Cooking and Garnish

  • Grapeseed oil or Vegetable Oil, for cooking in frypan
  • 1 lime wedges, to serve
  • Sweet chilli sauce, to serve
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Recipe's preparation

    Fish Cakes
  1. Place chilli, coriander, celery and green shallots in bowl and chop for 5 sec/speed 7.  Scrape down sides of bowl and chop for an extra 3-5 sec/speed 7.

    2.  Add diced fish (which can be partially frozen) and mince for 8-10 sec/speed 7.

    3.  Add remaining fish cake ingredients and mix 10 sec/speed 4.

    4.  Heat a little oil in frypan and use half the mixture to shape 5 fish cakes, cook for approximately 4 minutes on each side or until golden.  Place on a plate with paper towel.  Repeat adding more oil to frypan and using the remaining mixutre.

    5.  Serve with extra sweet chilli sauce, lime wedges and salad.

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Accessories you need

  • Spatula TM5/TM6
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Tip

If you want perfectly shaped fish cakes you can use egg rings and place the fish mixture into the ring to cook.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I replaced the fish sauce with thai green curry...

    Submitted by elfinoak on 1. November 2017 - 16:26.

    I replaced the fish sauce with thai green curry paste

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  • Great recipe, I added lemon

    Submitted by Russells Thermomix on 11. September 2015 - 12:39.

    Great recipe, I added lemon zest, few cooked beans, 1 stalk of celery and left over mash spud and  mayo. NO egg.

    Has made heaps

    Will cook and freeze the left overs if any tmrc_emoticons.)

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  • Turned out nicely but would

    Submitted by Sylvia A on 19. February 2015 - 11:32.

    Turned out nicely but would prefer more chilli in fish cakes. I used one small chilli but would use two small chillies next time. I made an Asian dipping sauce to go with it which consisted of water, sugar, vinegar with chopped chilli, Lebanese cucumber & some chopped peanuts in it which made the fish cakes tastier.

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  • We absolutely love these!! I

    Submitted by Smurphette on 17. April 2014 - 18:13.

    We absolutely love these!! I keep changing the greens to whatevers in the fridge...great way to get our daughter to eat fish and veg!

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  • They werent bad taste wise. I

    Submitted by wakey356 on 21. March 2014 - 01:21.

    They werent bad taste wise. I think maybe a bit too much celery though as couldn't taste the fish enough. The mixture was also quite runny so I added some breadcrumbs to fix.

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  • They shouldn't be too moist,

    Submitted by Melinda Hutchison on 7. November 2012 - 13:24.

    They shouldn't be too moist, maybe they needed a few extra minutes in the pan.

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Pleae remove the vegetarian

    Submitted by bjoym on 2. November 2012 - 13:34.

    Pleae remove the vegetarian tag. thanks

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  • They were very moist, not

    Submitted by Sharon35 on 27. October 2012 - 23:09.

    They were very moist, not sure if they were supposed to be or not?

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  • They're not vegetarian

    Submitted by charlie1001 on 16. October 2012 - 23:01.

    They're not vegetarian

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