Title: Spicy Fish Cakes (Tod Man Pla)
Categories: Fish
Yield: 4 Servings

250 g White fish fillets
1/2 c Snake or string beans;
-roughly sliced
1 Coriander plant; including
-roots; roughly sliced
1 Stalk lemon grass; roughly
-sliced
2 Cloves garlic; crushed
2 Red chiles; seeded and
-chopped
2 ts Fish sauce
1 Egg; lightly beaten
Oil for deep frying

From: Bruce Cowin

Date: Sun, 24 Jul 1994 13:18:05 -0400 (EDT)

This first one is from 'THAI COOKERY - THE EASY WAY'. Remove any skin and
bones from fish and cut into pieces. Place in the bowl of a food processor
with all remaining ingredients except oil. Process for 30 seconds or until
just mixed - do not overmix to a puree. Refrigerate mixture for one hour or
leave overnight. Shape mixture into 5cm diameter patties. Heat oil in a wok
or deep frying pan and fry the fish cakes a few at a time until crisp and
golden brown, turning once. Drain on absorbent paper and keep hot in a very
slow oven (120 degrees C.) while frying the remainder. Serve hot. Serves 4
to 6.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.