Ey Up, Why not try these spicy Thai fishcakes. They’re a real crowd-pleaser as a starter or a mini appetiser.
So simple to make and easy to cook, once the initial preparation is done, you can keep them in the fridge for 2 days before cooking.
Serve with a simple Thai salad or steamed white rice, they can even be a meal in itself.
I like to use Mae Ploy brand for the Thai red curry paste and squid brand for the fish sauce.
You can make your own if you have more time and are an adventerous cook.
I’ve even made them for canapes for Christmas day lunch. You can make mini ones, pan fry both sides until golden brown and bake in the oven for 3-5 minutes, then place a cocktail skewer in each around a bowl of sweet chilli sauce.
A nice posh canape to wow your friends and family.
Happy cooking and please do leave feedback or a comment.
