Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, store cupboard thai fishcake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Store cupboard thai fishcake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Store cupboard thai fishcake is something which I’ve loved my whole life.
A deliciously simple dish using basic store-cupboard ingredients, these fishcakes are quick and, I think, very tasty. This is one of those "throw it all together and gently fry" dishes, but it is so full of flavour: often the most ideal sort of dishes to make! I make these fishcakes very often and the photos… Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil.
To get started with this recipe, we have to first prepare a few components. You can cook store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Store cupboard thai fishcake:
- Make ready 1 tin tuna (or use can use any flaky cooking fish)
- Get 1 package potato powder (you can use roasted jacket potato or boil potatoes to make mash potato)
- Make ready 2 tbsp caper
- Take 1 tbsp mayonnaise
- Get 1 tbsp garlic powder
- Get 1 tsp dry dill
- Take 1 tsp dry coriander
- Get 1 tsp dry parsley
- Prepare 1 tsp chilli flakes
- Prepare Half lemon juice and lemon zest
- Take 1 cup panko breadcrumbs
- Get 2-3 tbsp cooking oil
- Make ready 1 tbsp thai red chilli paste
- Take Some sweet chilli sauce
- Make ready Fresh chilli and fresh coriander for garnish (optional)
Other brands tend to have less authentic flavour and are (usually) too sweet. Store-cupboard tuna and sweetcorn fish cakes Recipe. It's so easy to make these store-cupboard tuna and sweetcorn fish cakes. Make smaller patties for toddlers or baby-led weaning finger food, and larger ones for the adults.
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
Me And Emily had rustle up cooking lunch on IG cooklive using ingredients we found in our kitchen cupboard. Recipe inspired by Natalie one of our Cookpad authors. We use tin of tuna, mash potato powder and dry herbs. I added my own homemade red curry paste for an extra hot which turn out really t. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves.
So that’s going to wrap this up for this exceptional food store cupboard thai fishcake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
