Ingredients
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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
kochen@bettybossi.ch
How it's done
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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