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Monday, February 1, 2010

Thai fish cakes

This post is for my mom. When she came to Sydney to visit in November I made her this recipe and she has been asking for it every since. Unfortunately my son hid my recipe book and since I have found it I have been very forgetful in sending it along. Sorry mom, here is is...FINALLY!

Thai Fish Cakes
From Company's Coming: 30-Minute Weekday Meals
By Jean Pare

-1/2 cup chopped red pepper
-1 large egg
-2 green onions, coarsely chopped
-2 tbsp. fish sauce
-1 tbsp. chili sauce (sambal oelek)
-1 tbsp. coarsely chopped, peeled gingerroot
-2 tsp. lime juice
-1 garlic clove, coarsely chopped (or 1/4 tsp garlic powder)
-1/2 tsp. grated lime zest

-14 oz. skinless white fish fillets (such as cod, sole or bluefish), 
blotted dry, small bones removed, cut up
-2 tbsp. fine dry bread crumbs
-1/2 cup fine dry bread crumbs
-3 tbsp. cooking oil

-Put first 9 ingredients into a food processor. 
-Pulse with on/off motion, scraping down side as necessary, almost until smooth.
-Add fish and first amount of breadcrumbs. 
-Pulse with on/off motion until fish is finely chopped. 
-Scrape mixture into 8 patties, using 1/3 cup for each.
-Press both sides of each patty into second amount of breadcrumbs in
 small shallow dish until coated.
-Heat cooking oil in large frying pan on medium-high. 
-Add patties. Cook for 3-5 minutes per side until golden and fish is firm. 
-Transfer to paper towels to drain.
-Makes 8 fish cakes

Serve with my dressing:
-1/2 cup of greek yoghurt with 1/2 cup sour cream or mayo and dillweed to taste.

Or make it a meal with:
-Thinly sliced English cucumbers drizzled with a dressing of plain yoghurt and dill weed. Sprinkle with salt and pepper and toasted sesame seeds before serving.

I spent a year living in Thailand and a month prior to that backpacking so I realize that this is not actually traditional Thai food. However, it is yummy and will satisfy any thai craving you will have. And, if you are in a pinch using a can of tuna tastes good as well.


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