I've only attempted a few recipes from "Healthy Gluten-Free Eating," as they tend to be a bit involved—lots of chopping, steps, bowls, pans, sauces. I had bought some salmon from the neighborhood fishmonger, and I was happy to find a recipe in this book that wasn't too involved. Yes, there was lots of chopping, a sauce and a sauteing step before the actually frying, but it wasn't hard. This may be because I've gotten much more familiar with the ingredients from making a Thai soup. We have the nam pla and Thai chilies, and I know where to find kaffir lime leaves and lemon grass.
Enough typing. "Fabulous recipe. Love it! No additions." That's all I originally planned to write. Recipe is below with photos of the fishcakes. Oh, they still tasted excellent the next day and the day after that. I'm sure wheat and gram flour could also be used if rice flour isn't on hand—we used brown rice flour.
(click on image to enlarge)
Thai fishcake recipe (dipping sauce recipe below)
Formed fishcakes ready to be fried
Once they're in the frying pan, dinner is almost ready!
At least the sauce is an easy one
Thai fishcake recipe (dipping sauce recipe below)
Formed fishcakes ready to be fried
Once they're in the frying pan, dinner is almost ready!
At least the sauce is an easy one
No comments:
Post a Comment