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Keo's Thai Fishcakes

Keo's has been a favorite restaurant here in the islands for visitors and kamaaina alike for years.  The food and service  there makes for a wonderful experience. This recipe for Thai fishcakes is one of my favorite appetizer dishes on their menu.


Posted By: Deirdre K Todd
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Prep Time: 26-30 minutes | Cook Time: 15 minutes | Ready In: 45 minutes
Ingredients: Print   Add to cart
US Metric

1 lb. white fish, minced

1/4 lb. string beans, finely chopped

1 medium onion, finely chopped

1 stalks lemon grass, finely chopped

1 TB cilantro, chopped

2 TB patis (fish sauce)

1 chili pepper, chopped

1 large egg, beaten

2 TB cornstarch

1 tsp. sugar

oil for frying

 

THAI CUCUMBER-PEANUT DIPPING SAUCE

1 c. white vinegar

1 1/2 c. sugar

2 TB salt

1 c. cucumber, peeled, thinly sliced

2 TB fresh cilantro leaves

1 c. roasted peanuts, pounded

2 tsp. chili garlic paste


Order Roy's Fish & Seafood Cookbook


Cooking Process:

In a mixing bowl, combine all ingredients. Shape into patties and fry until golden. Drain onto paper towels. Makes 25 patties.

Sauce: In a small saucepan over medium high heat, bring vinegar to a boil; add sugar and salt, stirring until sugar is dissolved. Cool. Pour into bowls with remaining ingredients.

 

 

how to serve:

Serve with Thai Cucumber-Peanut Dipping Sauce.

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