Appetizer
THAI FISH PATTIES
Crispy bite-size fish patties add savoury appeal to any festive gathering!
Ingredients
- 2 large baking potatoes (peeled and cubed), approx.
- 1 lb/454 g
- 1 lb cod fillets (fresh or frozen), thawed
- 1 tbsp asian fish sauce (or soya sauce)
- 1 red chili pepper (seeded, finely chopped)
- 1/3 cup cilantro leaves (minced)
- 2 green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 lime zest (finely grated) and lime juice
- 1-1/2 tsp Windsor® Fine Sea Salt
- 3 eggs (beaten)
- 1-1/2 cup Japanese panko breadcrumbs
- for frying peanut oil , about 1 inch (2.5 cm) deep
- for dipping Thai Sweet Chili Sauce
- 2 large baking potatoes (peeled and cubed), approx.
- 1 lb/454 g
- 1 lb cod fillets (fresh or frozen), thawed
- 1 tbsp asian fish sauce (or soya sauce)
- 1 red chili pepper (seeded, finely chopped)
- 1/3 cup cilantro leaves (minced)
- 2 green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 lime zest (finely grated) and lime juice
- 1-1/2 tsp Windsor® Fine Sea Salt
- 3 eggs (beaten)
- 1-1/2 cup Japanese panko breadcrumbs
- for frying peanut oil , about 1 inch (2.5 cm) deep
- for dipping Thai Sweet Chili Sauce
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Recipe Preparation
For the Thai Fish Patties
- Place potatoes in saucepan; cover with water and boil until tender. Drain well and mash. Cool.
- Cut fish into very small pieces and place in mixing bowl. Add fish sauce, chili pepper, cilantro, green onions, garlic, lime zest and juice, and Windsor® Fine Sea Salt. Add mashed potatoes and mix well.
- Shape mixture into small patties, about 2 inches (5 cm) in diameter. Dip each patty into egg, then coat entire surface with panko breadcrumbs; set aside on a tray.
- Heat oil in large frypan over medium-high heat. Fry patties until golden brown, approx. 2 minutes on each side. Transfer onto paper towels to drain.
- Repeat until all patties are cooked.
- Serve hot or at room temperature with Thai sweet chili sauce.