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We hope you got benefit from reading it, now let's go back to store cupboard thai fishcake recipe. To cook store cupboard thai fishcake you only need 15 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Store cupboard thai fishcake:
- Prepare 1 tin of tuna (or use can use any flaky cooking fish).
- Take 1 package of potato powder (you can use roasted jacket potato or boil potatoes to make mash potato).
- Provide 2 tbsp of caper.
- You need 1 tbsp of mayonnaise.
- You need 1 tbsp of garlic powder.
- Prepare 1 tsp of dry dill.
- Use 1 tsp of dry coriander.
- You need 1 tsp of dry parsley.
- You need 1 tsp of chilli flakes.
- Provide Half of lemon juice and lemon zest.
- Prepare 1 cup of panko breadcrumbs.
- Use 2-3 tbsp of cooking oil.
- Take 1 tbsp of thai red chilli paste.
- Prepare of Some sweet chilli sauce.
- Take of Fresh chilli and fresh coriander for garnish (optional).
Steps to make Store cupboard thai fishcake:
- Pour potato powder into a mixing bowl then pour some hot water (about 300ml) into potato powder and mix well or you can use mash potato make from jacket potato or boiled potato..
- Add tine of tuna, caper, mayonnaise, all the dry spices, red curry paste and fresh chilli if prefer. Add a little bit of salt and pepper and mix well..
- Form the mixture into a small patties (I got about 8 but you can make it bigger. Then lightly coated them with breadcrumbs before fry on the pan. Pan on medium low then add cooking oil in and pan fry them both sides and corner until all cooked. Serve it with sweet chilli.
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Thai fishcakes make brilliant party food, as you can fry them in advance and keep warm in the oven. These Thai fish cakes with peanut sauce are a healthy meal and can be made with tuna, salmon, cod or whatever your favourite fish is. Fish Cakes With Horseradish Creme Fraiche Donna Hay kitchen tools, homewares Our famous fish cakes are one of your favourite ever olive recipes - and now the recipe is here, online! Plus, they can be made from store cupboard ingredients.
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