Asked on 5 May 2018 by Claireprynn
I have made the Thai fish cakes from the "How to cook" series of books several times but despite chilling the fish cakes before cooking they often fall apart in the frying pan. Am I doing something wrong? How can I prevent this?
Hello,
It sounds like your mixture may be too wet. Are you using dried coconut milk powder?
Kind regards
Lindsey
Yes I did and I followed the recipe exactly. (I don't normally have a problem with Delia's recipe as they are pretty foolproof which is why I messaged you)). The mixture was very soft/wet though! Any advice to make it less so?
I’ve only found them to be wetter when I’ve made them with white fish that has been frozen. When the chefs at the football club make much larger quantities of this recipe the vegetable mix is often wetter, so they drain it in sieves before processing fresh fish and then adding the drained vegetable mix and the coconut powder, so you could try that.