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Easiest Method to Serving Tasty Crispy Thai fishcakes

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Crispy Thai fishcakes

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Here are the ingridients that are required to prepare a delicious Crispy Thai fishcakes:

  1. Use 500 g of mixed fish/seafood (I used prawns, cod and haddock).
  2. Take 3 tsp of Thai curry paste (see recipe).
  3. Get 4 of spring onions chopped.
  4. Prepare 2 of egg yolks.
  5. Provide of Seasoning.
  6. Use 200 g of fine egg noddles.

Done with the ingridients? Below are the instructions on cooking Crispy Thai fishcakes:

  1. Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste..
  2. Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes..
  3. Preheat a fryer to 160 degrees.
  4. Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel..
  5. Coat the cakes in the noodles.
  6. Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden..
  7. Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side..

Serve sprinkled with the drained coriander. In a food processor, pulse together the rice, grated carrot, fresh coriander, fish fillets, yellow curry paste, lime zest and egg, until combined. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Keep the first batch warm in the oven while you finish cooking the rest. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.

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