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Store cupboard thai fishcake
Store cupboard thai fishcake

Before you jump to Store cupboard thai fishcake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to store cupboard thai fishcake recipe. You can cook store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Store cupboard thai fishcake:
  1. Get 1 tin tuna (or use can use any flaky cooking fish)
  2. Get 1 package potato powder (you can use roasted jacket potato or boil potatoes to make mash potato)
  3. Use 2 tbsp caper
  4. Provide 1 tbsp mayonnaise
  5. Provide 1 tbsp garlic powder
  6. You need 1 tsp dry dill
  7. Provide 1 tsp dry coriander
  8. You need 1 tsp dry parsley
  9. Use 1 tsp chilli flakes
  10. Take Half lemon juice and lemon zest
  11. Prepare 1 cup panko breadcrumbs
  12. Take 2-3 tbsp cooking oil
  13. Provide 1 tbsp thai red chilli paste
  14. Prepare Some sweet chilli sauce
  15. Provide Fresh chilli and fresh coriander for garnish (optional)
Steps to make Store cupboard thai fishcake:
  1. 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.
  2. 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.
  3. 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

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