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Thai Fish Cakes with a Coconut Slant

Fish Cakes with cocoPacific Raw Virgin Coconut Oil

Thai Fish Cakes with a Coconut Slant

Ingredients:

1 table spoon (15ml) of CocoPacific Raw Virgin Coconut Oil

2 tablespoons (30ml) of TIANA Fair Trade Organics Coconut Baking flour

300 grams white fish fillets,

1 egg lightly beaten

1 tablespoon fish sauce

2 tablespoons red curry paste

1 -2 red chillies

2 tablespoons of finely chopped coriander leaves

2 raw spring onions, chopped

50 grams green beans, chopped

Salt to season

Step 1: Add the fish fillets, egg, fish sauce, flour, red curry paste, red chillies and coriander leaves to a blender. Blend on a high setting until the mixture turns in to a thick paste consistency Transfer the paste in to a bowl

Step 2: Now add the spring onion and green beans in to the paste. Mix well. Form the paste in to round patties using wet palms. Keep them aside.

Step 3: Heat a table spoon of CocoPacific Raw Virgin Coconut Oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.

Step 4: Serve hot with chilli sauce.

We hope you enjoy cooking these wonderfully simple but delicious tasting recipes. For further information and more tempting recipes please visit our Recipe Page.

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