Thai fish cakes at the lawns
THAI fish cakes are easy to prepare, as I discovered when I visited the Lawns Fine Dining and Lounge Bar.
By Agnes Kyotalengerire
THAI fish cakes are easy to prepare, as I discovered when I visited the Lawns Fine Dining and Lounge Bar.
Ingredients
2 fillets of Tilapia or other fish (1/2 lb. to ¾ lb. or 300g).
2 large (or 3 small) potatoes.
1 cup oil for frying (sunflower or vegetable oil).
1 cup of flour or 1 of bread crumbs (bread crumbs make a crispier crust).
1 egg, beaten.
1 red or green chili, sliced (de-seeded if you prefer mild cakes).
3 lime leaves (dried, fresh or frozen), snipped into small pieces with scissors.
3 spring onions, sliced.
1/3 cup of coriander leaves and stems, chopped.
3 cloves garlic, minced
Method
Boil the potatoes.
Cut the fish fillet into small pieces and place into a mixing bowl.
When potatoes are cooked, mash them.
Add potatoes to the fish with all the other ingredients and using your hands, mix well.
Make small patties or cakes, cover the chopping board with flour, dip the cakes into beaten eggs then turn them over in the flour to coat.
Pour oil into frying pan about 1 inch deep, turn heat to medium – high.
Fry fishcakes until golden brown approximately 2 to 3 minutes on each side.
Serve hot with Thai Sweet Chilli sauce.
THAI fish cakes are easy to prepare, as I discovered when I visited the Lawns Fine Dining and Lounge Bar.
Ingredients
2 fillets of Tilapia or other fish (1/2 lb. to ¾ lb. or 300g).
2 large (or 3 small) potatoes.
1 cup oil for frying (sunflower or vegetable oil).
1 cup of flour or 1 of bread crumbs (bread crumbs make a crispier crust).
1 egg, beaten.
1 red or green chili, sliced (de-seeded if you prefer mild cakes).
3 lime leaves (dried, fresh or frozen), snipped into small pieces with scissors.
3 spring onions, sliced.
1/3 cup of coriander leaves and stems, chopped.
3 cloves garlic, minced
Method
Boil the potatoes.
Cut the fish fillet into small pieces and place into a mixing bowl.
When potatoes are cooked, mash them.
Add potatoes to the fish with all the other ingredients and using your hands, mix well.
Make small patties or cakes, cover the chopping board with flour, dip the cakes into beaten eggs then turn them over in the flour to coat.
Pour oil into frying pan about 1 inch deep, turn heat to medium – high.
Fry fishcakes until golden brown approximately 2 to 3 minutes on each side.
Serve hot with Thai Sweet Chilli sauce.