Thai Fishless Fishcake Recipes

Steps:

• Remove skin from pepper using a peeler, halve, seed and chop.
• Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
• Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
• Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
• Serve with lime wedges and the pepper sauce.

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.