Thai Fish Cakes

  • 10 portions

Instructions

  1. Using a large bowl; flake the fish portions, add eggs, panko breadcrumbs, MAGGI Sweet Chilli Sauce, MAGGI Thai Green Curry Recipe Mix, coriander and mint. Mix well together, then form into 20 even sized patties. Refrigerate for 30 minutes.
  2. Shape the patties into cakes and coat all over with the extra crumbs.
  3. Heat vegetable oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.
  4. Serve with extra MAGGI Sweet Chilli Sauce and baby asian salad leaves, if desired.

Recipe Details

Qty

Unit

Ingredient

Preparation

500

gr

Salmon fillet

skinned and boned, poached

500

gr

Ling fillet

skinned and boned, poached

60

gr

Breadcrumb, dried

plus extra for coating

60

gr

MAGGI Sweet Chilli Sauce

plus extra for serving

70

gr

MAGGI Thai Green Curry Recipe Mix

 

1

bunch

Coriander leaf

chopped finely

1

bunch

Mint, fresh

leaves removed, chopped finely

40

gr

Plain flour