Store cupboard thai fishcake
Store cupboard thai fishcake

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, store cupboard thai fishcake. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Store cupboard thai fishcake. Me And Emily had rustle up cooking lunch on IG cooklive using ingredients we found in our kitchen cupboard. Recipe inspired by Natalie one of our Cookpad authors.

Store cupboard thai fishcake is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Store cupboard thai fishcake is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Store cupboard thai fishcake:
  1. Make ready 1 tin tuna (or use can use any flaky cooking fish)
  2. Make ready 1 package potato powder (you can use roasted jacket potato or boil potatoes to make mash potato)
  3. Get 2 tbsp caper
  4. Take 1 tbsp mayonnaise
  5. Prepare 1 tbsp garlic powder
  6. Take 1 tsp dry dill
  7. Get 1 tsp dry coriander
  8. Prepare 1 tsp dry parsley
  9. Prepare 1 tsp chilli flakes
  10. Prepare Half lemon juice and lemon zest
  11. Take 1 cup panko breadcrumbs
  12. Make ready 2-3 tbsp cooking oil
  13. Prepare 1 tbsp thai red chilli paste
  14. Make ready Some sweet chilli sauce
  15. Get Fresh chilli and fresh coriander for garnish (optional)

Me And Emily had rustle up cooking lunch on IG cooklive using ingredients we found in our kitchen cupboard. Recipe inspired by Natalie one of our Cookpad authors. We use tin of tuna, mash potato powder and dry herbs. I added my own homemade red curry paste for an extra hot which turn out really t.

Steps to make Store cupboard thai fishcake:
  1. Pour potato powder into a mixing bowl then pour some hot water (about 300ml) into potato powder and mix well or you can use mash potato make from jacket potato or boiled potato.
  2. Add tine of tuna, caper, mayonnaise, all the dry spices, red curry paste and fresh chilli if prefer. Add a little bit of salt and pepper and mix well.
  3. Form the mixture into a small patties (I got about 8 but you can make it bigger. Then lightly coated them with breadcrumbs before fry on the pan. Pan on medium low then add cooking oil in and pan fry them both sides and corner until all cooked. Serve it with sweet chilli

Put the tinned fish in a. Store-cupboard tuna and sweetcorn fish cakes Recipe. It's so easy to make these store-cupboard tuna and sweetcorn fish cakes. Make smaller patties for toddlers or baby-led weaning finger food, and larger ones for the adults. In another bowl, mash the sardines with a fork.

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