Thai fishcakes

Thai fishcakes

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / piece: 84 kcal
, Fat: 3 g
, Carbohydrate: 6 g
, Protein: 8 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

200 g peeled raw prawn tails (organic), cut roughly into pieces
300 g fillets of firm-fleshed fish (e.g. cod, pike perch, sea bass, cut roughly into pieces)
2 tbsp fish sauce
1 garlic clove
½ tsp salt
1 egg white
½ dl coconut milk
1 stick lemongrass, finely chopped
3 cm ginger, finely grated
1 red chilli, finely chopped
10 Thai basil leaves, finely chopped
3 kaffir lime leaves (Thai-Kit), finely chopped
2 tbsp oil
100 g Fine Food Messolongi Fleur de Sel
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How it's done

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Finely puree the prawns, fish and the remaining ingredients with the coconut milk. Add the lemongrass and all the ingredients up to and including the Kaffir lime leaves to the fish mixture and briefly puree again. With wet hands, shape the mixture into 12 evenly-sized balls and lightly press flat. Heat the oil in a frying pan and fry the fishcakes all over, over a medium heat, for approx. 8 mins. Serve warm or cold together with the chilli sauce.


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