Thai Fishcakes using a Thermomix
(5)
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Dive into the vibrant world of Thai Fishcakes, where flaky cod fillets meet a zesty fusion of fresh coriander and a hint of red curry paste! These delightful little morsels are not just a treat for the palate, but a little piece of Thailand on your plate. Originating from the bustling street food stalls of Thailand, these fishcakes are the perfect blend of crispy on the outside and tender on the inside, making them an irresistible appetizer or snack. Traditionally served with a side of tangy tartar sauce or a sweet chili dip, they are sure to transport you straight to the shores of Southeast Asia with every bite. Fun fact: the use of fish in Thai cuisine dates back centuries, showcasing a rich maritime culture that celebrates the ocean's bounty. So roll up your sleeves and get ready to impress your taste buds with this simple yet exotic dish!
Ingredients
- 500 g Cod fillet
- 50 g Fresh coriander
- 50 g Green bean
- 20 g Red curry paste
- 1 Egg
- 50 g Breadcrumb
- 30 g Sunflower oil
- 30 g Sweet pepper sauce
Steps
Fishcake Mixture
- Add 500 g of cod fillet in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 50 g of fresh coriander, 50 g of green bean in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Add 20 g of red curry paste, 1 egg, 50 g of breadcrumb in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Shape the mixture into small patties, about 5cm in diameter.
Cooking the Fishcakes
- Add 30 g of sunflower oil in a frypan.
- Cook in the oven with an oil base.
- Cook the patties until golden brown and cooked through.
Sauce and Serving
- Add 30 g of sweet pepper sauce at a plate.
- Serve Hot.
