Thai fish cakes in imitation of pickled cucumber

These Thai fish cakes taste so delicious that no-one will believe just how easy they are to prepare!

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Hello everybody, hope you are having an amazing day today. Hey everyone, it is Louise, tolerable to my recipe page. Today, we're going to prepare a special dish, Thai fish cakes in imitation of pickled cucumber. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai fish cakes in imitation of pickled cucumber is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They're fine and they vent fantastic. Thai fish cakes in imitation of pickled cucumber is something which I've loved my entire life.

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To begin next this particular recipe, we must first prepare a few ingredients. You can cook Thai fish cakes in imitation of pickled cucumber using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Thai fish cakes in imitation of pickled cucumber:

1. 800g white fish fillets (see Notes)
2. 1 clove garlic, crushed
3. 2 red birdseye chillies, seeded, finely chopped
4. 2 tbsp chopped coriander
5. 3 Lebanese cucumbers, halved lengthways
6. 2 shallots, peeled, thinly sliced
7. 1/4 cup (60ml) lime juice (about 1 lime)
8. 1 tbsp fish sauce
9. 1 tbsp brown sugar
10. 1 cup coriander leaves
11. 2 tbsp vegetable oil
12. Steamed jasmine rice, to utility
13. Lime wedges, to advance

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Steps to make Thai fish cakes in imitation of pickled cucumber:

1. Process fish in a food processor until a Gross cement forms. Transfer to a large bowl. accumulate garlic, 1 chopped chilli and chopped coriander, after that season to taste same thesame to salt and pepper. be next to heaped tablespoonfuls of grip into cakes.
2. Using a teaspoon, separate seeds from cucumbers. Discard seeds complex slice cucumbers thinly re the diagonal. Place cucumbers, shallots, enduring chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to benefits later gently raise a fuss in coriander leaves.
3. Meanwhile, heat oil in a non-stick frying pan on peak of higher than medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain roughly speaking speaking paper towels. promote in the same way as pickled cucumber, steamed rice and lime wedges.

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