Thai Savory Fish Cakes Recipe

Serves/Makes: 15 – 20 cakes

Ingredients:

• 2 pounds snapper (or cod) fillets, diced
• 5 shallots, chopped
• 4 cloves garlic, chopped
• 3 red chiles, seeded and chopped
• 3 tablespoons chopped cilantro
• 4 fresh kaffir lime leaves, shredded, or dried kaffir lime leaves, crushed
• Handful string beans, sliced into thin rounds
• 2 teaspoons sugar
• 2 teaspoons light soy sauce
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• Vegetable oil for deep-frying

How to cook Thai Savory Fish Cakes:

• Mix the ingredients in a bowl. Let marinate for 30 to 40 minutes, or overnight in the refrigerator.
• Mince the marinated fish in a food processor.
• Take about 1 tablespoon of the fish, put it on the palm of your hand, and form it into a ball. Make all the fish into balls in the same way. The fish balls can be stored in the refrigerator for 1-2 days.
• To cook, flatten the fish balls by pressing them gently on a flat surface. Then deep-fry 5 or 6 at a time for 2-3 minutes in a wok or deep-fryer. Take them out with a slotted spoon and drain on paper towels.
• Serve the Thai Savory Fish Cakes hot or warm as a snack.

Notes:
The Thai Savory Fish Cakes recipe very easy to prepare and so good!
The Thai name for this recipe is Tod-Mun Pla-Krai.

This recipe for Thai Savory Fish Cakes serves/makes: 15 – 20 cakes

Main Ingredient: Snapper
Preparation Method: Deep Fried
Cuisine: Thai