84
FiSh
1.
Remove the outer leaves of the lemongrass
and discard the tough base. Slice the
soft inner core and set aside.
2.
Deseed the chili peppers
and set aside.
3.
Process the lemongrass
in the mini bowl for 40 seconds. Add the chili peppers and
run for a further 5-10 seconds.
4.
Put the fish
in the main bowl with the metal blade, followed by the chili-lemongrass
mixture and all the other ingredients. Season to taste. Pulse 7-10 times to obtain an
even consistency.
5.
Shape the mixture
into balls measuring 3 cm across. Flatten with your hand.
6.
Heat the oil
in a frying pan and cook the cakes for about 2 minutes on each side.
Chef’s tip:
delicious with a sweet-and-sour sauce. For a crunchier texture, add
raw green beans.
Oriental fishcakes
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200/Patissier
PREPARATION
15 min
15 min
15 min
15 min
COOKING
10 min
10 min
10 min
10 min
NUMBER OF CAKES
6
12
18
24
Cod
230g
450g
680g
900g
Nam pla fish sauce
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Ground turmeric
½ tsp
1 tsp
2 tsp
2 tsp
Ground cumin
½ tsp
1 tsp
2 tsp
2 tsp
Ground ginger
½ tsp
1 tsp
2 tsp
2 tsp
Eggs
1
1
2
2
Sugar
½ tsp
1 tsp
2 tsp
2 tsp
Lemongrass stalks
1
2
3
4
Fresh green chili peppers
½
1
1
2
Salt & pepper
Summary of Contents for Ma Cuisine CS 5200
Page 5: ...5...
Page 27: ...27 Sauces Appetisers...
Page 33: ...33...
Page 37: ...Bread Baking...
Page 39: ......
Page 41: ......
Page 43: ......
Page 45: ......
Page 47: ......
Page 53: ......
Page 55: ......
Page 57: ...Soups...
Page 63: ...63...
Page 65: ...Starters...
Page 71: ......
Page 75: ...Vegetables...
Page 81: ...Fish...
Page 85: ......
Page 89: ...Meat...
Page 97: ...Desserts...
Page 105: ......
Page 107: ......
Page 113: ......
Page 115: ......
Page 119: ...Cocktails...
Page 121: ......