84
FISH
1. Remove the outer leaves of the lemongrass and discard the tough base. Slice the
soft inner core and set aside.
2. Deseed the chili peppers and set aside.
3. Process the lemongrass in the mini bowl for 40 seconds. Add the chili peppers and
run for a further 5-10 seconds.
4. Put the fish in the main bowl with the metal blade, followed by the chili-lemongrass
mixture and all the other ingredients. Season to taste. Pulse 7-10 times to obtain an
even consistency.
5. Shape the mixture into balls measuring 3 cm across. Flatten with your hand.
6. Heat the oil in a frying pan and cook the cakes for about 2 minutes on each side.
Chef’s tip: delicious with a sweet-and-sour sauce. For a crunchier texture, add
raw green beans.
Oriental fishcakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
15 min 15 min 15 min 15 min
COOKING
10 min 10 min 10 min 10 min
NUMBER OF CAKES
6 121824
Cod
230g 450g 680g 900g
Nam pla fish sauce
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Ground turmeric
½ tsp 1 tsp 2 tsp 2 tsp
Ground cumin
½ tsp 1 tsp 2 tsp 2 tsp
Ground ginger
½ tsp 1 tsp 2 tsp 2 tsp
Eggs
1122
Sugar
½ tsp 1 tsp 2 tsp 2 tsp
Lemongrass stalks
1234
Fresh green chili peppers
½112
Salt & pepper
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