Thai Fish Cakes are a common street food in Thailand, and are very flavourful and delicious, compared to most Western fish cake recipes.
For best results I recommend using perch fillets or any other fine-fleshed white fish fillet. Preparation is simple and involves mixing all ingredients together into a smooth thick paste in a food processor then refrigerating the mixture for an hour. Wet or lightly oil your hands, take some fish mixture, roll into a ball and flatten to form a disk and cook in a pan with oil, over high heat until cakes are well browned or cooked through. Best eaten while they're still hot and juicy, serve with Thai sweet chilli sauce, chopped cucumber, fresh coriander, and a squeeze of lime juice.
Thai fish cakes, an indigenous specialty from the flavorful land of Siam is up for grabs here. Get a quick recipe of these awesome appetizers which can have your friends raving about your cooking skills for days. Easy to whip up a batch, these are sure shot crowd pleasers.Watch the video and give them a try.