Thai Fish Cakes Recipe - Cooking Index
Thai Fish Cakes Recipe - Cooking Index
The refrigeration bit is essential, otherwise the patties will disintegrate when you fry them. Also, depending on the size of the patties, you can make them into small snacks to serve with drinks, or a nice first course
Type: Fish| 1 1/8 lbs | 510g / 17oz | Salmon filet |
| 2 tablespoons | 30ml | Red curry paste |
| Thai fish sauce (Nam Pla) - to taste | ||
| 1 | Red chile | |
| 1 | Coreander leaves (cilantro) | |
| 2 | Spring onions |
Cut the salmon up in rough cubes, remove seeds and stems from chili and chop finely. Chop up bunch of cilantro and chop spring onions into small slices.
Put in blender and blend for a few seconds (make sure that whole pieces of chili, cilantro and spring onion remain for added bite). Season to taste with the fish sauce.
Form into small patties and refrigerate for two hours. Then fry in a neutral oil (peanut). Serve with some cilantro leaves an a wedge of lemon.
This recipe yields 3 to 8 servings; 0.5 carb grams per serving.
Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com
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