Cook book |
Thai Fish Cakes |
Tod Mun Pla |
Dish Summary |
Preparation
1. Preheat the oven to 180°C, fan 160°C, gas 4. 2. In a food processor, whizz the prawns, Pollock, cornflour, lime zest, coriander, chilli, soy sauce and sesame oil, until fully combined 3. Roll into 12 balls and then flatten slightly into patties 4. Heat the olive oil in a large frying pan and fry the fish cakes for 2-3 mins on each side. You may need to do this in batches. 5. Transfer to a backing tray and cook in the oven for 15-20 mins. |
12 fish cakes |
Ingredients
· 300g pack basic frozen cooked and peeled prawns, defrosted · 300g pack basic Pollock fillets, cut into pieces · 1 tsp cornflour · zest and juice of 1 lime · 28g pack fresh coriander, finely chopped · 1 red chilli, finely chopped · 1 tsp light soy sauce · 1 tsp sesame oil |
30 minutes cooking |