These social affair fulfilling gluten-and sans wheat inconsequential Thai-style fish cakes are ideal for a party
50 minutes, in spite of chilling
20 minutes, in spite of chilling
260 g skinless boneless cod filet
200 g potatoes, stripped and cut
1.5 tbsp semi-skimmed milk
1.5 tbsp vegetable oil
4 shallots, stripped and cut
2 tsp Thai paste
1 goliath little store of new coriander, leaves picked and washed
40 g sans gluten plain flour
2 tremendous unfenced eggs, beaten
150 g breadcrumbs, made using sans gluten sensitive white cut bread
2 tbsp sweet bean stew plunging sauce, to serve
2 lemons, cut into wedges, to serve
Preheat the fire cook to 180°C, fan 160°C, gas 4. Put the cod on a lined warming plate and cook in the oven for 15-20 minutes until cooked through. Crash from the oven and leave to cool insignificantly.
While the cod is warming, set the potatoes in a skillet of cold water, bring to the air pocket and cook for 10-15 minutes or until tricky. Channel and squash with the milk until smooth.
Then, carefully heat 1 tablespoon of the vegetable oil in a little skillet and cook the shallots until free.
Carefully spread the mix into 20 little balls, by then fix hardly and dust with flour. Chill in the cooler for 30 minutes.
Put the eggs in a shallow bowl and the breadcrumbs in another. Roll the fish cakes in the egg, by then the breadcrumbs.
Warmth the remainder of the oil in a non-stick iron, and fry the fish cakes over a medium warmth for 3 minutes, turning once, until marvelous. You ought to do this in parties.
Serve on a platter with the sweet stew sauce and lemon wedges.