Thai Fishless Fishcake Recipes

THAI FISHLESS FISHCAKE

Thai Fishless Fishcake image

Make and share this Thai Fishless Fishcake recipe from Food.com.

Provided by PinkCherryBlossom

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

425 g cannellini beans
1 large spring onion, chopped
1/4 cup chopped fresh coriander
2 teaspoons Thai red curry paste
1 dried kaffir lime leaf, crumbled
1 tablespoon gram flour
2 tablespoons olive oil
1 red pepper
1/2 teaspoon dried chili pepper flakes
1 tablespoon apple liqueur
1 teaspoon rice vinegar

Steps:

Remove skin from pepper using a peeler, halve, seed and chop.
Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
Serve with lime wedges and the pepper sauce.

Nutrition Facts : Calories 446.4, Fat 14.7, SaturatedFat 2.1, Sodium 19.1, Carbohydrate 59.7, Fiber 15.3, Sugar 4, Protein 22.2

THAI FISH CAKES

Thai Fish Cakes image

An easy and tasty alternative for serving fish. The variations can be endless!

Provided by MEZZIE

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying

Steps:

Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
Shape mixture into patties, and dust with flour.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g

THAI TASTE'S THAI FISH CAKES

Thai Taste's Thai Fish Cakes image

Combining the fresh flavours of salmon with the zing of Thai spices, these fish cakes from Thai Taste not only look beautiful but taste amazing too.

Provided by clemmiecorlett

Time 15m

Yield Serves 4

Number Of Ingredients 13

Ingredients

450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks
4 spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2 tbsp Thai Taste Red Curry Paste
2 tbsp fresh coriander leaves
1 tbsp Thai Taste Palm Sugar
1 tsp Thai Taste Fish Sauce
1 tbsp fresh lime juice
50g (2oz) fine green beans, finely sliced
1 tbsp Thai Taste Rice Bran Oil, for frying
Dipping sauces
Lime wedges
Shredded spring onions

Steps:

Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
Transfer to a bowl and stir in the sliced green beans.
Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

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