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Thai Fish Cakes

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Thai Fish Cakes Recipe tested
Thai Fish Cakes Recipe tested
created: 2010/10/28 changed: 2011/07/25
3

Ingredients

Portions15 piece(s)
  • 200 g sweet potato, , peeled and chopped roughly
  • 2 cm fresh, Green Ginger, peeled
  • 1 lime, /Lemon Rind and Juice
  • 1 shallot/spring onion
  • Small bunch Coriander
  • 1 clove garlic
  • 400 gWhite Fish Fillets
  • 2 tbsp Red Curry Paste
  • 250 g coconut cream
  • 110 gSelf Raising Flour Oil (for frying)
6
1m
Preparation 1m
Baking/Cooking
7
Difficultyeasy
Appropriate for Thermomix-Beginners
8
Recipe is created for
 
 Thermomix TM 31
9

Recipe's Preparation

Place sweet potato into TM bowl and grate for 15-20 seconds on speed 4. Remove and set aside.

Place ginger, rind, shallot, coriander and garlic into TM bowl and chop for 5-7 seconds on speed 7.

Add fish and set dial to Closed lidclosed lid position. Mince by pulsing Turbo button 2-4 times. Do not over process.

Add lemon/lime juice, red curry paste, coconut cream, flour and grated sweet potato to mixture. Mix for 10 seconds on counter-clockwise operationReverse + speed 3. Use spatula to help incorporate.

Rest the mixture for 5 minutes before cooking. Form into required size patties and fry in pan with a little oil until cooked through.



5

Recipe's preparation

Place sweet potato into TM bowl and grate for 15-20 seconds on speed 4. Remove and set aside.

Place ginger, rind, shallot, coriander and garlic into TM bowl and chop for 5-7 seconds on speed 7.

Add fish and set dial to Closed lidclosed lid position. Mince by pulsing Turbo button 2-4 times. Do not over process.

Add lemon/lime juice, red curry paste, coconut cream, flour and grated sweet potato to mixture. Mix for 10 seconds on counter-clockwise operationReverse + speed 3. Use spatula to help incorporate.

Rest the mixture for 5 minutes before cooking. Form into required size patties and fry in pan with a little oil until cooked through.



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COMMENTS (6)
4
4

Laughing out loud A good recipe. Took notice of tips and only used 2-3 tblsp of coconut cream and I've noticed before with grated potatoes that you must drain them in a towel to remove excess fluid before using them. Modified  the taste by adding some chili to the mix!

 

2
2

Taste was OK but texture mushy and not overly appealing.  I only used 100g coconut cream, can't imagine what they would be like with the full 250g.  Not sure I would bother with this one again.

3
3

The flavour of these was great very yummy even though I left the coriander out. I only used about half the amount of coconut cream and found them still to be very wet. I added the flour when mixing but I then rested them mix in the fridge for half an hour and ended up rolling them in flour before pan frying to help with the excess moisture and they worked out well.

Made these tonight. Very yummy and would make a great lunch box filler for the kids Smile

5
5

Such a lovely flavour, my husband and I loved them. My fishcakes were a bit moist and not very firm. I minced the fish frozen which I'm not sure was the best idea. But will try again and see if I can improve the firmness of them.

Kelly Fox Gentle stir setting

The flavour of these fish cakes were fabulous - they were a hit at the dinner table, however I need to remember next time - NOT to over process... otherwise, I highly recommend these.:)