Recipe detail

Name: Thai fish cakes
Yield: 4
Cuisine: Middle-East
Ingredients: 600.0000 g salmon; 1.0000 tPcs egg; 2.0000 g lemongrass paste; 3.0000 g lemongrass paste; 5.0000 ml fish sauce; 4.0000 tPcs kaffir lime leaves, finely shredded; 100.0000 g green beans, finely sliced; 50.0000 ml sunflower oil; 2.0000 g sea salt; 1.0000 g ground black pepper; 2.0000 tPcs limes to serve

Fish Thai fish cakes

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Middle-East

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Program steps

Preheating:
230 °C

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Hot air

0 %

Termination by time

00:06 hh:mm

220 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
salmon	600	g
chicken eggs	1	pcs
lemongrass paste	2	g
lemongrass paste	3	g
fish sauce	5	ml
kaffir leaves	4	pcs
green beans	100	g
vegetable oil	50	ml
sea-salt	2	g
freshly ground black pepper, ground	1	g
Lemons	2	pcs

Nutrition and allergens

Allergens: 3, 4
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	303.1 kJ
Carbohydrate	0.9 g
Fat	18.2 g
Protein	33.5 g
Water	0 g

Directions

Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.
Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into Retigo bake GN container and add four of the fish cakes, spacing them apart and flattening each one slightly. Spray the fishcakes over the top. Cook for 6 minutes on each side on hot air mode 0%, 220C.

Recommended accessories

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