Thai Tuna Fishcakes (2-4)

An easy storecupboard version of a classic thai dish from ” Dominique’s Kitchen ” by Dominique Woolf. The traditional recipe would use white fish fillets. Her Cucumber relish can be served alongside if you like. The recipe will make 8-10 fishcakes.

Thai Tuna Fishcakes (2-4)
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Thai Tuna Fishcakes (2-4)
Print Recipe
To serve
  1. Put everything apart from the oil in a mixing bowl and mash well with a fork, ensuring the chilli paste is well mixed through . Take a small tsp of the mixture and fry in a drizzle of oil for a couple of minutes to check the seasoning. Taste, then add more salt or paste to the mixture as needed.
  2. Take heaped dessertspoons of the mixture and shape into patties.
  3. Heat 1 tbsp oil in a large non stick frying pan over a medium heat. Add the patties and fry for 2-3 minutes on each side until golden. Place on kitchen paper to drain off excess oil.
  4. Serve immediately with a squeeze of lime together with some chilli sauce and Cucumber Relish, or a green salad.
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