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Recipes
Thai fish cakes with peanut-chilli sauce

Thai fish cakes with peanut-chilli sauce

Difficulty

Low

Time

0 min

Author

Ingredients

Servings: 4

Makes:

2 tbsp. sweet chili sauce
500 grams firm white fish fillets, (such as cod, haddock or plaice) skinned & cut into chunks
1 egg
½ bunch of fresh coriander
1 juice of lime
1 garlic clove, crushed
wedges of lime, to serve
25 grams cornflour
1 tbsp. fish sauce

Instructions

STEP 1/5

Place the fish in Braun’s MQ 30chopper accessory. Attach to a suitable hand blender and mix until smooth. Take advantage of the turbo function for even finer results.

STEP 2/5

Add the coriander, cornflour, fish sauce, sweet chili sauce, garlic, lime juice and egg, and blend again.

STEP 3/5

Season with salt and pepper.

STEP 4/5

Divide the mixture into 8 - 10 pieces and roll into balls. Then flatten to make round patties and set aside in the refrigerator for 1 hour.

STEP 5/5

To serve, pan-fry the fish cakes in batches for 2 - 3 minutes on each side until golden brown. Drain on paper towels and serve hot with green salad leaves and easy peanut sauce.

This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 30 (500 ml) chopper accessory, like for example in our set: MQ 5035 WH Sauce.
This recipe can be also prepared using MQ 735 Sauce, MQ 5137 BK Sauce plus and Braun’s MultiMix 3 HM 3135.

Back to homepage
Recipes
Thai fish cakes with peanut-chilli sauce

Thai fish cakes with peanut-chilli sauce

Show me the recipe

Difficulty

Low

Time

0 min

Author

Show me the recipe

Servings:4

Makes:

Ingredients

Instructions

STEP 1/5

Place the fish in Braun’s MQ 30chopper accessory. Attach to a suitable hand blender and mix until smooth. Take advantage of the turbo function for even finer results.

STEP 2/5

Add the coriander, cornflour, fish sauce, sweet chili sauce, garlic, lime juice and egg, and blend again.

STEP 3/5

Season with salt and pepper.

STEP 4/5

Divide the mixture into 8 - 10 pieces and roll into balls. Then flatten to make round patties and set aside in the refrigerator for 1 hour.

STEP 5/5

To serve, pan-fry the fish cakes in batches for 2 - 3 minutes on each side until golden brown. Drain on paper towels and serve hot with green salad leaves and easy peanut sauce.

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Food Preparation

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Thai fish cakes with peanut-chilli sauce

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Thai fish cakes with peanut-chilli sauce

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food Preparation

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Food Preparation

Cooking

Breakfast

Garment Care

Get inspired

Support

Thai fish cakes with peanut-chilli sauce

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Thai fish cakes with peanut-chilli sauce

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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