Sweet Chilli Thai Fish Cakes
Surprisingly easy to make at home – all you need is fish, rice and seasoning. Blitz, make patties and pan fry!
- 0 - 15 Minutes
- Easy
- Serves 4, Makes 12 fishcakes
Method
Ingredients
Ingredients
- 1 pouch Tilda Sweet Chilli Rice
- 2 tbsps. sunflower oil
- 4 spring onions, roughly chopped
- 165g (1 pack) of boneless and skinless cooked white fish fillets
- ½ red chilli, roughly chopped
- 1 clove garlic, crushed
- 1 thumb ginger, finely grated
- Small handful fresh coriander, finely chopped
- Salt & black pepper to season
- To serve – lime wedges, sweet chilli sauce
How to make Sweet Chilli Thai Fish Cakes
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Place half the pack of rice and all the other ingredients in a food processor and blitz to a fairly smooth consistency with some flecks of spring onion, chilli and coriander
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Season well
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Add the remaining rice and mix in well
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Mould the rice mix into 12 balls and then flatten them into patties
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Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes each side over a medium heat until golden brown
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Serve with lime wedges and sweet chilli and garnish with a sprinkling of shredded spring onions and chilli slices.
