Thai Rice Fish Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Thai | First, Taste | 12 | Servings |
INGREDIENTS
| 250 | g | Basmati rice |
| 250 | g | Fresh salmon fillet, cooked |
| deboned and | ||
| flaked | ||
| 2 | Eggs | |
| 2 | Onions, chopped | |
| 85 | g | Butter |
| 3 | T | Parsley, chopped |
| 4 | T | Natural yoghurt or enough to |
| bind | ||
| Flour to coat | ||
| Sunflower oil for frying |
INSTRUCTIONS
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! DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 51mg
Sodium: 430.6mg
Potassium: 84.7mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 5.2g