How to Prepare Ultimate Store cupboard thai fishcake

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, store cupboard thai fishcake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Store cupboard thai fishcake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Store cupboard thai fishcake is something that I’ve loved my entire life. They’re fine and they look wonderful.

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. We use tin of tuna, mash potato powder and dry herbs.

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

The ingredients needed to make Store cupboard thai fishcake:

1. Get 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. Prepare 2 tbsp caper
4. Make ready 1 tbsp mayonnaise
5. Prepare 1 tbsp garlic powder
6. Make ready 1 tsp dry dill
7. Make ready 1 tsp dry coriander
8. Prepare 1 tsp dry parsley
9. Take 1 tsp chilli flakes
10. Make ready Half lemon juice and lemon zest
11. Make ready 1 cup panko breadcrumbs
12. Take 2-3 tbsp cooking oil
13. Prepare 1 tbsp thai red chilli paste
14. Make ready Some sweet chilli sauce
15. Take Fresh chilli and fresh coriander for garnish (optional)

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.

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

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. Store-cupboard fishcakes 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! fishcakes: floured version ready to cook. Delicious recipes from a Home Cook (incorporating Baking Fanatic) Thank you to Manju Malhi for this simple recipe for Thai Fish Cakes, perfect as a starter or a snack.

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