Recipe of Gordon Ramsay Store cupboard thai fishcake

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, store cupboard thai fishcake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Store cupboard thai fishcake. Me And Emily had rustle up cooking lunch on IG cooklive using ingredients we found in our kitchen cupboard. Recipe inspired by Natalie one of our Cookpad authors. We use tin of tuna, mash potato powder and dry herbs.

Store cupboard thai fishcake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Store cupboard thai fishcake is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook store cupboard thai fishcake using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Store cupboard thai fishcake:

1. Make ready 1 tin tuna (or use can use any flaky cooking fish)
2. Make ready 1 package potato powder (you can use roasted jacket potato or boil potatoes to make mash potato)
3. Make ready 2 tbsp caper
4. Get 1 tbsp mayonnaise
5. Get 1 tbsp garlic powder
6. Prepare 1 tsp dry dill
7. Make ready 1 tsp dry coriander
8. Take 1 tsp dry parsley
9. Get 1 tsp chilli flakes
10. Make ready Half lemon juice and lemon zest
11. Prepare 1 cup panko breadcrumbs
12. Make ready 2-3 tbsp cooking oil
13. Get 1 tbsp thai red chilli paste
14. Get Some sweet chilli sauce
15. Get Fresh chilli and fresh coriander for garnish (optional)

Great recipe for Store cupboard thai fishcake. Me And Emily had rustle up cooking lunch on IG cooklive using ingredients we found in our kitchen cupboard. Recipe inspired by Natalie one of our Cookpad authors. A deliciously simple dish using basic store-cupboard ingredients, these fishcakes are quick and, I think.

Instructions to make Store cupboard thai fishcake:

1. Pour potato powder into a mixing bowl then pour some hot water (about 300ml) into potato powder and mix well or you can use mash potato make from jacket potato or boiled potato.
2. Add tine of tuna, caper, mayonnaise, all the dry spices, red curry paste and fresh chilli if prefer. Add a little bit of salt and pepper and mix well.
3. Form the mixture into a small patties (I got about 8 but you can make it bigger. Then lightly coated them with breadcrumbs before fry on the pan. Pan on medium low then add cooking oil in and pan fry them both sides and corner until all cooked. Serve it with sweet chilli

Recipe inspired by Natalie one of our Cookpad authors. A deliciously simple dish using basic store-cupboard ingredients, these fishcakes are quick and, I think. Store-cupboard fishcakes A deliciously simple dish using basic store-cupboard ingredients, these fishcakes are quick and, I think, very tasty. This is one of those "throw it all together and gently fry" dishes, but it is so full of flavour: often the most ideal sort of dishes to make! fishcakes: floured version ready to cook. Delicious recipes from a Home Cook (incorporating Baking Fanatic) Thank you to Manju Malhi for this simple recipe for Thai Fish Cakes, perfect as a starter or a snack.

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