Thai Fish Cakes
Thai Fish Cakes
There are various ways of making Fish Cakes or Fish Cutlets. I like Thai flavours and I think this is the best way to make these Yummy Fish Cakes. I have used Canned Tuna. The flavours are so sharp that you will not get the canned flavout in the Fish Cakes. I have used Thai flavours and ingredients but you can alter it with your own ingredients if you like. I have added Bamboo Shoots to give it some texture.These are easy to cook and are a perfect snack for your parties. This is a Keto-friendly recipe as no bread crumbs are required.
Ingredients
- 500 gms Tuna Use Canned Tuna
- 1 tsp Ginger Grated
- 1/2 cup Spring Onions Finely Chopped
- 1 Red Chilli (Finely chopped) De-seed if you dont want it spicy
- 2 Kaffir Lime Leaves (Finely Chopped) You may use Mint leaves if Kaffir Lime Leaves are not available
- 3-4 Bamboo shoots (Canned) Optional can omit this
- 1 tbsp Fish Sauce Can replace with Soya Sauce if not available
- 1/2 tsp Black Pepper Powder
- Salt According to taste
- 2 Eggs Well Beaten
Instructions
- Strain the excess water and oil from the canned Tuna and lightly separate the chunks with the help of a fork
- Add all the ingredients to the Tuna
- Mix well and shape your Fish Cakes as per your desired shape
- If you have time, best to refrigerate it for about 15 minutes before frying
- Shallow fry them for about a minute on each side or until golden brown
- Serve with some Soya Sauce, Chilli Garlic Sauce, Siracha or your choice of Sauce
Video
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