Thai Fish Cakes
Recipe type: Appetiser, Starter
Serves: 4
- 200g Cooked Prawns, minced
- 170g Tin Crab meat
- 250g Salmon fillets, cooked
- 1 tbsp Thai Green or Red Curry Paste
- 2 tsp coconut cream
- 1 tsp thai fish sauce
- 1 red chilli, deseeded and finely chopped
- ½ tsp ground cumin
- Squeeze of lime
- 1-2 spring onions, finely chopped
- Add all the ingredients together in a large bowl and mix

- Taste for seasoning
- Form the Thai Fish cakes in the palm of your hand

- Allow to rest in the fridge for the flavours to combine and settle (15 minutes)
- Once ready remove from the fridge and deep fry in vegetable oil for 5 minutes on each side until brown (medium-high heat)
- Allow to rest before eating
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/thai-fish-cakes/
2.2.8