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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

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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