Friday, 1 April 2011

Sweet Potato & Salmon Fishcakes, with Thai Rice Noodles....

Lemongrass x1
Garlic x 1
Red Chilli to taste
Cooked Sweet Potato x1 or 2
Uncooked Salmon
Coriander Roots
Salt & Pepper
Lime Zest
Blend all together, add a raw egg to bind if needed or a sprinkle of flour if too sticky
Roll into small patties & cover in breadcrumbs
(Home made blend stale bread, mix with parmesan & parsley & black pepper)
Pan fry & keep warm in the oven while you do the rest

Cook in boiling water the rice noodles, rinse with cold water once cooked, so they don't stick together
Add fresh coriander, a big bunch, roughly chopped
Make up the sauce-
4 tbsp of fish sauce
4 tbsp of light soy sauce
Red chilli chopped & added
Spring Onion
Plum Sauce to sweeten
White pepper
Roast peanuts & sesame seeds in a dry frying pan, then crush and add once the sauce has been added to the salad.

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