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Thai Fish Cakes


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Ingredients

15 piece(s)

Thai Fish Cakes

  • 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 g White Fish Fillets
  • 2 tbsp Red Curry Paste
  • 250 g coconut cream
  • 110 g Self Raising Flour Oil (for frying)
  • 6
    1min
    Preparation 1min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. 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

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  • going to give this a go!

    Submitted by caroldupreez on 7. December 2016 - 07:54.

    going to give this a go!

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  • A good recipe. Took notice of

    Submitted by paulinec1 on 7. January 2013 - 20:09.

    tmrc_emoticons.D 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!

     

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  • Taste was OK but texture

    Submitted by tracy_hilton on 23. June 2012 - 13:41.

    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.

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  • The flavour of these was

    Submitted by ellar82 on 15. March 2012 - 19:59.

    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.

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  • Made these tonight. Very

    Submitted by nicnac on 8. February 2012 - 20:17.

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

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  • Such a lovely flavour, my

    Submitted by kelsabels on 18. November 2011 - 12:46.

    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

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  • The flavour of these fish

    Submitted by frmarcel on 7. January 2011 - 15:53.

    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.

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