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Crispy Thai fishcakes

Before you jump to Crispy Thai fishcakes recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

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We hope you got benefit from reading it, now let's go back to crispy thai fishcakes recipe. You can cook crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Crispy Thai fishcakes:

Get 500 g of mixed fish/seafood (I used prawns, cod and haddock).
Get 3 tsp of Thai curry paste (see recipe).
Prepare 4 of spring onions chopped.
Provide 2 of egg yolks.
Get of Seasoning.
Use 200 g of fine egg noddles.

Instructions to make Crispy Thai fishcakes:

Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste..
Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes..
Preheat a fryer to 160 degrees.
Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel..
Coat the cakes in the noodles.
Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden..
Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side..

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