You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands ...

Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked ...

The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually “double” ...

In a bowl add diced fish pieces, green beans, spring onions, coriander, lemon juice, lime leaf, fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food ...

Serve fish cakes with dressed salad, gem lettuce leaves and lime wedges. The post Thai fish cakes with vermicelli salad ...

Nikhil Chib wears his heart on his sleeve as he makes spicy 'Thai Fish Cakes' with a tangy cucumber relish for his better half natasha. Try this recipe for your loved ones.

Thai fish cakes are different from the tender, lightly seasoned version you get outside Asia. In many Asian cuisines a “bouncy” tex­ture is prized – meatballs, seafood balls and fish cakes ...

I love Thai fish cakes but often those served in New Zealand are rubbery and tasteless and nothing like those that can be enjoyed in Thailand. I’m sure many travellers would agree with me.

If you do not have curry paste to hand, flavour with a dry seasoning Thai spice blend or traditional ... If you have more than required, freeze the fish cakes once crumbed and defrost in the ...