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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 4 |
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Possibly my favorite Thai food. I loved them the very first time I tasted them. You will, too! If you are making an authentic Thai meal, then serve these as appetizers. Ingredients:
2 red chilis, sliced |
8 spring onions |
1 large handful of fresh cooriander, chopped |
2 eggs |
4 tsp lemongrass, finely chopped (fresh or dried) |
2 small cans of salmon, pink or red |
dash of salt and pepper |
olive or peanut or veg oil |
*for the sauce |
6 tbsp fish sauce (nam plao) |
2 tbsp lime or lemon juice, fresh |
1 tbsp cilantro finely chopped (optional) |
2 tbsp red chilis, chopped, with seeds |
1/2 teaspoon garlic ,crushed and very finely minced |
directions |
combine all ingredients in a small bowl and mix well. |
cover, and keep in refrigerator. |
Directions:
1. For the fish cakes:
2. Put chili, onions, coriander, egg and lemongrass in a blender and blend until finely chopped. (Or you can use a hand blender.)
3. Add salmon, salt and pepper and blend until the consistency is like raw hamburger.
4. Heat at least 1/2 inch of oil in a frying pan or wok.
5. Place mixture by tablespoons into the oil and let sear on one side before turning over. Do not let oil splatter. If it does, turn down heat.
6. When you turn the patties over, press down to make a very flat patty.
7. Cook until golden brown and very firm.
8. Drain on paper towel and serve with the chili sauce and fresh lime juice.
9. Garnish with fresh coriander.
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