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Thai Fish Cakes with Asian Slaw

  • Preparation Time: 5
  • Cooking Time: 25 min

Embark on a tantalising journey to Thailand with our Thai Fish Cakes recipe, a culinary masterpiece that captures the essence of Thai street food. Crafted with a harmonious blend of fresh fish, aromatic herbs, and bold spices, these fish cakes offer a symphony of flavours and textures that transport you to bustling Thai markets.

Instructions

01
In a pot, bring the water to the boil. Take the water off the heat and add the milk. Then add the Knorr Professional Mash Flakes and stir gently to combine. Place the lid on the pot and leave for 2 minutes.
02
Add the lime zest, lime juice, Robertsons Fish Spice, dill, coriander, Robertsons Parsley, Knorr Professional Sweet Chilli Sauce and Robertsons Veggie Seasoning, and stir through.
03
Keep refrigerated until required.
04
Steam or poach the fish then drain the excess liquid. Flake the fish. Keep refrigerated until required.
05
Mix the fish cake base with the cooked flaked fish, form into 40 g fish cakes and pan-fry.
06
Combine all the ingredients. Asian Slaw
07
Whisk all the ingredients together. Pour over the slaw. Asian Dressing

Ingredients

Fish Cakes
10
Lime
Zested & juiced.
1
Coriander
Chopped.
13 g
Water
375 ml
Milk
190 ml
Knorr Professional Mash Flakes
100 g
Fish Spice
5 g
Dill
Chopped.
5 g
Knorr Professional Sweet Chilli Sauce
20 g
Parsley
2 g
Veggie Seasoning
30 g
Hake
1 kg
Red Cabbage
Shredded. (Asian Slaw)
200 g
Green Cabbage
Shredded. (Asian Slaw)
200 g
Carrots
Julienne. (Asian Slaw)
160 g
Spring Onion
Sliced. (Asian Slaw)
60 g
Coriander
Chopped. (Asian Slaw)
10 g
Peanut Butter
(Asian Dressing)
1/3 Cups
Lime Juice
(Asian Dressing)
30 ml
Rice Vinegar
(Asian Dressing)
25 ml
Knorr Professional Honey & Soy Sauce
(Asian Dressing)
30 ml
Brown Sugar
(Asian Dressing)
25 ml
Sesame Oil
(Asian Dressing)
10 ml
Siracha
(Asian Dressing)
5 ml
Garlic and Ginger Paste
(Asian Dressing)
20 ml

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