Store cupboard thai fishcake
Store cupboard thai fishcake

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, store cupboard thai fishcake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Store cupboard thai fishcake is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Store cupboard thai fishcake is something which I’ve loved my whole life.

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.

To begin with this particular recipe, we have to first prepare a few components. You can have store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you can achieve it.

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

Instructions 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. This one is a great versatile store cupboard dish, freezes and reheats well and can be adapted to any course or even mini munchies..

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