The best delicious Thai Rice Fish Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Thai Rice Fish Cakes recipe today!
Hello my friends, this Thai Rice Fish Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Thai Rice Fish Cakes is amazingly delicious, and addictive, everyone will be asking for more Thai Rice Fish Cakes.
What Makes This Thai Rice Fish Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Thai Rice Fish Cakes.
Ready to make this Thai Rice Fish Cakes Recipe? Let’s do it!
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-FOR THE FISHCAKES-
250 g Basmati rice
250 g Fresh salmon fillet; cooked,
-deboned and
; flaked
2 Eggs
2 Onions; chopped
85 g Butter
3 tb Parsley; chopped
4 tb Natural yoghurt or enough to
-bind
Flour to coat
Sunflower oil for frying
Cook the rice and onion in 600ml of water. Add a knob of butter and leave
to one side. Hard boil the eggs, cool, shell and roughly chop.
Combine the rice, salmon flakes, egg, onion and chopped parsley together.
Season well.
Mix enough yoghurt into the mixture and gently form and shape into 12 large
patties. Coat the fishcakes with flour and leave to chill in the fridge for
at least 4 hours or freeze for 10 minutes.
Note: only add enough yoghurt so the mixture can be formed.
Heat the sunflower oil in a large non stick frying pan and fry the
fishcakes gently for 3-4 minutes on each side, until golden brown.
Serve immediately.
For adults – simply add some Thai red curry paste to spice it up!
Yields
12 servings
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