Poach the pre-soaked fish in water for 10 minutes. Boil the potatoes in salted water until tender, drain well and allow to air dry in a colander. Mash the potatoes (but don’t add any butter or milk) and add the cooked, flaked salt cod, chopped chilli, garlic, red onion, coriander, flour, salt and pepper and lime zest.. For the red curry paste, preheat the oven to 150ºC. Spread the onion and garlic on a baking tray (no oil necessary) and roast for 30 minutes. Soak the dried chillies in hot water for 30 minutes.
These Thai fish cakes taste so delicious that noone will believe just how easy they are to
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The pad Thai and Thai tea were sweeter than what I’m used to but it still tasted really good. I didn’t get a picture of the panang curry before we finished it so fast. Overall definitely worth it especially with the big portions. Helpful 2. Helpful 3. Thanks 1. Thanks 2. Love this 1. Love this 2. Oh no 0. Oh no 1. Business owner information.. Break the salmon into small flakes, removing any bones and skin. Put into a bowl with the mashed potatoes, melted butter herbs, salt and some black pepper Mix together well. Shape the mixture into 8 rounds about 2.5 cm (1 in) thick, cover with cling film and chill for 20 minutes. Meanwhile, whisk all the ingredients for the dressing together.
