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Before you jump to Store cupboard thai fishcake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is today a good deal more popular than before and rightfully so. The overall economy is affected by the number of individuals who are suffering from conditions such as high blood pressure, which is directly associated with poor eating habits. Everywhere you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most likely, most people assume that it takes too much work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make a few simple changes that can start to make a difference to our everyday eating habits.
These types of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. It also provides vitamin E which is beneficial for your skin, among other things. It could be that you already think that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If you can opt for organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients as a result of storage or not being picked at the right time.
All in all, it is not difficult to begin making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to store cupboard thai fishcake recipe. To make store cupboard thai fishcake you only need 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Store cupboard thai fishcake:
- You need 1 tin tuna (or use can use any flaky cooking fish)
- Get 1 package potato powder (you can use roasted jacket potato or boil potatoes to make mash potato)
- Prepare 2 tbsp caper
- Use 1 tbsp mayonnaise
- You need 1 tbsp garlic powder
- Take 1 tsp dry dill
- Get 1 tsp dry coriander
- Use 1 tsp dry parsley
- Prepare 1 tsp chilli flakes
- Take Half lemon juice and lemon zest
- Get 1 cup panko breadcrumbs
- Prepare 2-3 tbsp cooking oil
- Provide 1 tbsp thai red chilli paste
- Take Some sweet chilli sauce
- You need Fresh chilli and fresh coriander for garnish (optional)
Steps to make Store cupboard thai fishcake:
- Pour potato powder into a mixing bowl then pour some hot water (about 300ml) into potato powder and mix well or you can use mash potato make from jacket potato or boiled potato.
- Add tine of tuna, caper, mayonnaise, all the dry spices, red curry paste and fresh chilli if prefer. Add a little bit of salt and pepper and mix well.
- Form the mixture into a small patties (I got about 8 but you can make it bigger. Then lightly coated them with breadcrumbs before fry on the pan. Pan on medium low then add cooking oil in and pan fry them both sides and corner until all cooked. Serve it with sweet chilli
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