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Oriental fishcakes

Oriental fishcakes

Preparation : 15 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
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Serves 6 :
680 g of cod
2 tbsp of ground turmeric
2 tsp of ground ginger
2 tsp of sugar 
1 fresh green chilli peppers
3 tbsp of nam pla fish sauce
2 tsp of ground cumin 
2 eggs 
3 tiges (coeurs) de citronnelle 
salt, pepper
1Remove the outer leaves of the lemongrass and discard the tough base. Slice the soft inner core and set aside.
2Deseed the chilli peppers and set aside.
3Process the lemongrass in the mini bowl for 40 seconds. Add the chilli peppers and run for a further 5-10 seconds.
4Put the fish in the main bowl with the metal blade, followed by the chilli-lemongrass mixture and all the other ingredients. Season to taste. Pulse 7-10 times to obtain an even consistency.
5Shape the mixture into balls measuring 3 cm across. Flatten with your hand.
6Heat the oil in a frying pan and cook the cakes for about 2 minutes on each side.
Chef’s tip

delicious with a sweet-and-sour sauce. For a crunchier texture, add raw green beans


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