Recipe: Tasty Store cupboard thai fishcake

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! Put the tinned fish in a. You can cook Store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Store cupboard thai fishcake

1. It's 1 tin of tuna (or use can use any flaky cooking fish).
2. It's 1 package of potato powder (you can use roasted jacket potato or boil potatoes to make mash potato).
3. You need 2 tbsp of caper.
4. You need 1 tbsp of mayonnaise.
5. You need 1 tbsp of garlic powder.
6. You need 1 tsp of dry dill.
7. It's 1 tsp of dry coriander.
8. You need 1 tsp of dry parsley.
9. It's 1 tsp of chilli flakes.
10. You need Half of lemon juice and lemon zest.
11. You need 1 cup of panko breadcrumbs.
12. Prepare 2-3 tbsp of cooking oil.
13. You need 1 tbsp of thai red chilli paste.
14. You need of Some sweet chilli sauce.
15. It's 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. Me And Emily had rustle up cooking lunch on IG cooklive using ingredients we found in our kitchen cupboard.

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. .

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. Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil. In a bowl, beat the eggs together with a whisk.