What do you do with leftover sushi grade tuna, salmon and shrimp? Simple, fish cakes. I decided to try Thai Fish Cakes. Finely chopped or minced seafood combined with chopped sweet basil, garlic and giner paste, sweet chilli sauce, a few drops of fish sauce, lemongrass and parsley. (The parsley was going out on a limb - but what the hell, its always great experimenting.)
Beaten egg added to the mixture and a handful of breadcrumbs. To finish a thorough coating of crumbs after shaping the mixture into induvidual little cakes to bind them together. Voila - fish cakes in no time.
A medium to hot pan with some olive oil and splash in go your fish cakes. My flame on the KLC burners are hard to control and it browned more than I would have liked them to.
Thai Fish Cakes with Sweet Chilli Dipping Sauce, served with a side of Hokkien Noodles and sauted chopped carrot and green beans in oyster and soy sauce. Not bad for Sunday night dinner
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