250g White fish fillets, skin & bones removed
1/2 cup cooked long grain rice
1/2 cup green beans roughly chopped
1 stalk lemon grass, sliced
2 cloves garlic, crushed
1 red chili, seeds removed and chopped
1 coriander plant, roots included chopped
2 teaspoons fish sauce
1 egg, beaten
Vegetable oil for frying
My heroine in Treasured Secrets is a talented chef, so of course, as a lover of food, I just had to make all the meals that Rosalina prepares in my books. This recipe features in a tapas feast in book two in my series: Treasured Lies.
These Thai Fish cakes are delicious, easy to make and certain to become a favourite with your whole family. This recipe makes 12 fish cakes, so I always make at least a double batch. You can make them a day ahead too and reheat if you like. They are perfect party finger food too.
Serve with fresh green salad, sweet potato fries and dipping sauces.
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