If you're short on time, these quick fish cakes are a lifesaver. Ready in just 20 minutes, they're crispy on the outside and tender inside.

Salmon fish cakes are one of my all-time favorite dishes... The post Easy Salmon Fish Cakes Recipe appeared first on Be Right ...

Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok ... Tass, the excellent home cook I learned this recipe from, recommends mixing two ...

Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!

These easy Thai fish cakes are full of intense flavours with ... Defrost fully in the fridge before cooking as per the recipe.

The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary. Meanwhile, make the beetroot salad. Heat the olive oil in a small ...

fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix. 2. Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.

Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.

New England has a long history of fish cakes for supper, first made with salt cod, and later with leftover cod or haddock. The idea is that you can stretch the fish by mixing it with mashed potato ...

According to the restaurant owner, their recipe has been perfected over four decades ... while her husband declared the beer served alongside the dish to be among the best he'd ever tried. Fish cake ...