Thai-Style Fish Cakes

thai style fish cakes


Mash creamy potato from the paket
Fresh salmon fillets
1 1/2 cups boiling water.


Preheat oven to 200°C.
Make MAGGI Mash Creamy Potato following packet directions, but use only 1 1/2 cups boiling water.
Add salmon, spring onion, ginger and coriander. Mix well to combine. Shape into 8 equal-sized cakes and press into wholemeal breadcrumbs to coat.
Arrange cakes on a baking tray lined with baking paper. Bake for 20 minutes, turning once to brown both sides.
Top fish cakes with sweet chilli sauce and reduced-fat sour cream if desired, and serve with a salad or steamed vegetables.

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