| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | Thai | Fish | 4 | Servings |
INGREDIENTS
| 250 | g | White fish fillets |
| 1/2 | c | Snake or string beans |
| roughly sliced | ||
| 1 | Coriander plant, including | |
| roots roughly sliced | ||
| 1 | Stalk lemon grass, roughly | |
| sliced | ||
| 2 | Cloves garlic, crushed | |
| 2 | Red chiles, seeded and | |
| chopped | ||
| 2 | t | Fish sauce |
| 1 | Egg, lightly beaten | |
| Oil for deep frying |
INSTRUCTIONS
From: Bruce Cowin <aq141@freenet.carleton.ca> Date: Sun, 24 Jul 1994 13:18:05 -0400 (EDT) This first one is from 'THAI COOKERY - THE EASY WAY'. Remove any skin and bones from fish and cut into pieces. Place in the bowl of a food processor with all remaining ingredients except oil. Process for 30 seconds or until just mixed - do not overmix to a puree. Refrigerate mixture for one hour or leave overnight. Shape mixture into 5cm diameter patties. Heat oil in a wok or deep frying pan and fry the fish cakes a few at a time until crisp and golden brown, turning once. Drain on absorbent paper and keep hot in a very slow oven (120 degrees C.) while frying the remainder. Serve hot. Serves 4 to 6. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 32
Total Fat: 3.5g
Cholesterol: 72.8mg
Sodium: 430.7mg
Potassium: 337.5mg
Carbohydrates: 3.2g
Fiber: 2.1g
Sugar: <1g
Protein: 18.6g