How to Winter To Try At Home Store cupboard thai fishcake

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How to Winter To Try At Home Store cupboard thai fishcake
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How to Winter To Try At Home Store cupboard thai fishcake Delicious, fresh and tasty.

Store cupboard thai fishcake. 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.

A deliciously simple dish using basic store-cupboard ingredients, these fishcakes are quick and, I think, very tasty.

This is one of those "throw it all together and gently fry" dishes, but it is so full of flavour: often the most ideal sort of dishes to make!

I make these fishcakes very often and the photos… Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil.

You can have Store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Store cupboard thai fishcake

  1. You need 1 tin of tuna (or use can use any flaky cooking fish).

  2. You need 1 package of potato powder (you can use roasted jacket potato or boil potatoes to make mash potato).

  3. It’s 2 tbsp of caper.

  4. It’s 1 tbsp of mayonnaise.

  5. It’s 1 tbsp of garlic powder.

  6. Prepare 1 tsp of dry dill.

  7. It’s 1 tsp of dry coriander.

  8. It’s 1 tsp of dry parsley.

  9. You need 1 tsp of chilli flakes.

  10. You need Half of lemon juice and lemon zest.

  11. Prepare 1 cup of panko breadcrumbs.

  12. It’s 2-3 tbsp of cooking oil.

  13. Prepare 1 tbsp of thai red chilli paste.

  14. You need of Some sweet chilli sauce.

  15. Prepare of Fresh chilli and fresh coriander for garnish (optional).

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.

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Store cupboard thai fishcake instructions

  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.

  4. .

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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.