| 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 |
tb |
Parsley; chopped |
| 4 |
tb |
Natural yoghurt or enough to bind |
|
|
Flour to coat |
|
|
Sunflower oil for frying |
INSTRUCTIONS
FOR THE FISHCAKES
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!
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