Ketchup Fish Cakes at Rosa Matthew blog

Ketchup Fish Cakes. Serve with spring greens or peas and ketchup, if you like. These are traditional, old fashioned fish cakes and they’re a great example of. Freeze the uncooked fishcakes after step 4. Perfect for finger food or parties, quick thai fish cakes are packed with flavour and super quick to make. Only suitable for freezing if using fresh, not frozen. These quick and easy thai fish cakes are perfect for a starter or light dinner. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain. Form the mixture into patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they’ve firmed up. Served with a spicy, crunchy dipping sauce, these delicious morsels always. Serve with the larb gai and satay pork skewers for a thai starter platter.

Double Fish and Mushy Pea Balm Cakes with dripping ketchup Stock Photo
from www.alamy.com

Freeze the uncooked fishcakes after step 4. Only suitable for freezing if using fresh, not frozen. Form the mixture into patties and roll them in the panko breadcrumbs. These are traditional, old fashioned fish cakes and they’re a great example of. These quick and easy thai fish cakes are perfect for a starter or light dinner. Perfect for finger food or parties, quick thai fish cakes are packed with flavour and super quick to make. Refrigerate the patties for at least 30 minutes or until they’ve firmed up. Serve with the larb gai and satay pork skewers for a thai starter platter. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain. Served with a spicy, crunchy dipping sauce, these delicious morsels always.

Double Fish and Mushy Pea Balm Cakes with dripping ketchup Stock Photo

Ketchup Fish Cakes These are traditional, old fashioned fish cakes and they’re a great example of. Freeze the uncooked fishcakes after step 4. These are traditional, old fashioned fish cakes and they’re a great example of. Serve with spring greens or peas and ketchup, if you like. Served with a spicy, crunchy dipping sauce, these delicious morsels always. Serve with the larb gai and satay pork skewers for a thai starter platter. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain. Only suitable for freezing if using fresh, not frozen. Refrigerate the patties for at least 30 minutes or until they’ve firmed up. Perfect for finger food or parties, quick thai fish cakes are packed with flavour and super quick to make. Form the mixture into patties and roll them in the panko breadcrumbs. These quick and easy thai fish cakes are perfect for a starter or light dinner.

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