The Merchant Tradition continues today...

Coriander,Chilli & Kaffir Lime Fish Cakes

Serves 6 - Prep time 20 mins - Cook time 5 mins

Ingredients - Batter

3 eggs

1 cup SR flour (Gluten free flour will work if you prefer)

4 tbsp Thai fish sauce

4 tbsp grated palm sugar (or brown sugar)

Mix all of these ingredients together to form a thick paste.  Add a little water if too thick.

-Cakes

500 gm fresh white fish, finely diced

1 good tbsp Henry Langdon Coriander, Chilli &  Kaffir Lime Sea Salt Rub

4 spring onions, finely sliced

In a large bowl combine all of these ingredients, ensuring they are blended evenly.

Method.

Pre heat your BBQ grill, ensuring it is very clean to avoid picking up the flavours of your last BBQ.  

Add the batter mix to the fish mix and be aware that you may not need it all.  The batter is a binder for the fish mix and is just to hold it all together.  The main flavour is the fish.

Lightly oil the grill plate.

Place evenly sized portions onto the hot grill and cook for approx 2 mins. each side or until cooked to your liking.  You want the grill quite hot so they sizzle as this will make them crisp on the outside.

Serve with wedges of fresh lime, chilli jam and a crisp green salad.

Fresh & Tangy Thai Fish Cakes Recipe

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