Fish Cakes can be so dull and boring.
But THAI Fish Cakes are FABULOUS!
Aclassic Thai street food and my favourite starter at Thai restaurants along withChicken Satay.
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Blitz, make patties and pan fry!
And both of these areirritatingly priceyat Thai restaurants for what you get!
Homemade is 80% cheaper and just as good as takeout!
Thai Fish Cakes are (in my humble opinion) the most fabulous fish cakes in the world!
The unique thing about these fish cakes is the texture.
Its like Asian fish balls, kind of spongey.
Its not an unpleasant texture, its just different to other pattie shaped things likefrittersandsausage patties!
Thebest store bought Thai Red Curry Pasteby a long shot is a brand called Maesri.
This is also the brand I use forThai Green Curry.
Other brands tend to have less authentic flavour and are (usually) too sweet.
Sold in small cans for around $1.30 (its the cheapest!
**Dont worry if you cant find Maesri.
This recipe is still great even with mainstream curry pastes.
Do youreallyneed me to write out the whole recipe for you???
(Dont worry, I did!
I always do!)
A note on authenticity!
that has been fermented and is a pretty smooth paste.
This is then beaten for ages (i.e.
30 minutes by hand!)
to activate the starch and this is the secret to beautifully bouncy, spongey fish cakes.
I really believe that very little compromise is made by pan frying instead of deep frying!
These really do taste just like what you get at Thai restaurants!
Nagi x
More Thai takeout favourites
Pad Thai truly just like takeout!
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LIFE OF DOZER
Weekend Nana Naps often end with Dozer using ME as his pillow.
Its the wrong way round I should be laying MY head on his fluffy, soft mass!!
Flashback to when this recipe was originally published:
Snippet from Life As Dozer.
He basically has 4 modes: playing, sleeping, eating food or hoping for food.
He lives a hard, hard life, doesnt he?
