Thai Fishless Fishcake Recipes

THAI FISH CAKES

Thai Fish Cakes image

An easy and tasty alternative for serving fish. The variations can be endless!

Provided by MEZZIE

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying

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.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g

THAI FISHLESS FISHCAKE

Thai Fishless Fishcake image

Make and share this Thai Fishless Fishcake recipe from Food.com.

Provided by PinkCherryBlossom

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

425 g cannellini beans
1 large spring onion, chopped
1/4 cup chopped fresh coriander
2 teaspoons Thai red curry paste
1 dried kaffir lime leaf, crumbled
1 tablespoon gram flour
2 tablespoons olive oil
1 red pepper
1/2 teaspoon dried chili pepper flakes
1 tablespoon apple liqueur
1 teaspoon rice vinegar

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.

Nutrition Facts : Calories 446.4, Fat 14.7, SaturatedFat 2.1, Sodium 19.1, Carbohydrate 59.7, Fiber 15.3, Sugar 4, Protein 22.2

SPICY THAI FISH CAKES

Spicy Thai Fish Cakes image

Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!

Provided by PetsRus

Categories Lunch/Snacks

Time 17m

Yield 12-16 cakes

Number Of Ingredients 9

Ingredients

1 lb white fish fillet
1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon Thai fish sauce
4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
1/2-1 tablespoon Thai red curry paste, more if you like it really hot
oil (for frying)

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.

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