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Snapguide
STEPS
INGREDIENTS
In a clean & Dry bowl - add diced beans, krachai (in the ginger family) & minced coriander & Kaffir Lime leaves.

In a clean & Dry bowl - add diced beans, krachai (in the ginger family) & minced coriander & Kaffir Lime leaves.

Add the white fish flesh in a food processor. Pulse.

Add the white fish flesh in a food processor. Pulse.

Now add 2 dash of fish sauce, cooked rice, the paste to your taste (tom yum or red curry) & pickled garlic.

Now add 2 dash of fish sauce, cooked rice, the paste to your taste (tom yum or red curry) & pickled garlic.

Pulse again.

Pulse again.

Finally add one egg and pulse again.

Finally add one egg and pulse again.

This is the final result.

This is the final result.

Add the mince to the beans mixture.

Add the mince to the beans mixture.

Mix well.

Mix well.

In a hot work - add oil. Fry the fish cakes in batched.

In a hot work - add oil. Fry the fish cakes in batched.

Serve it with cool & crunchy pickled cucumber and some sweet chilli sauce. Yummo.

  • 500.0g Firm white flesh fish
  • 0.0c Cooked Rice
  • 1.0 Egg
  • 200.0g Diced Beans
  • 4.0gal Pickled Garlic
  • 1.0 Krachai
  • Corriander Leaves
  • Kafir Lime leave
  • Fish Sauce to Taste
  • Red Curry Paste / Tom Yum Paste to taste
Perth
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