Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout.
Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!
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Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.
The group even went as far as adding mundane details—the green “wasabi” paste is made of fresh cream and the cake comes with a little fish-shaped bottle of soy sauce that sometimes ...
He’s known for fish and rice cakes, but now Preston hairdresser Danny Andrews is promoting another famous food combo. The 34-year-old who lives in Fulwood went viral after appearing on BBC Three ...