Crispy Thai fishcakes.

Crispy Thai fishcakes You can have Crispy Thai fishcakes using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Crispy Thai fishcakes

  1. Prepare of mixed fish/seafood (I used prawns, cod and haddock).
  2. You need of Thai curry paste (see recipe).
  3. It’s of spring onions chopped.
  4. You need of egg yolks.
  5. It’s of Seasoning.
  6. Prepare of fine egg noddles.

Crispy Thai fishcakes step by step

  1. Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste..
  2. Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes..
  3. Preheat a fryer to 160 degrees.
  4. Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel..
  5. Coat the cakes in the noodles.
  6. 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..
  7. Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side..