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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Thai fishcakes
Thai fishcakes
Nutrition facts per serving:
- Energy in kcal about 84
- Fat about 3g
- Carbohydrates about 6g
- Protein about 8g
This is needed
This is needed
for 12 piece
View these products
- 200 peeled raw prawn tails (organic)
- 1 garlic clove
- 300 fillets of firm-fleshed fish
- 2 fish sauce
- 0.5 salt
- 1 egg white
- 3 ginger
- 1 lemongrass
- 0.5 coconut milk
- 1 red chilli
- 3 kaffir lime leaves (Thai-Kit)
- 2 oil
- 10 Thai basil leaves
- 100 mango, lime & chilli sauce
And that's how it's done
And that's how it's done
Finely puree the prawns, fish and the remaining ingredients with the coconut milk. Add the lemongrass and all the ingredients up to and including the Kaffir lime leaves to the fish mixture and briefly puree again. With wet hands, shape the mixture into 12 evenly-sized balls and lightly press flat. Heat the oil in a frying pan and fry the fishcakes all over, over a medium heat, for approx. 8 mins. Serve warm or cold together with the mango, lime & chilli sauce.
