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Ingredients

Units: 

Preperation
  1. Place potatoes in saucepan; cover with water and boil until tender. Drain well and mash. Cool.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot or at room temperature with Thai sweet chili sauce.

Servings: Makes approx. 40 fish patties or 10 servings, 4 per serving

Ingredients

Units: 

Preperation
  1. Place potatoes in saucepan; cover with water and boil until tender. Drain well and mash. Cool.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot or at room temperature with Thai sweet chili sauce.

Servings: Makes approx. 40 fish patties or 10 servings, 4 per serving

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