Does anyone know a good recipe for Thai fish cakes?

all the better if this could be made using canned salmonDoes anyone know a good recipe for Thai fish cakes?
Here a 2 recipes for you:

http://thaifood.about.com/od/thaiseafood鈥?/a>

http://thaifood.about.com/od/thaisnacks/鈥?/a>Does anyone know a good recipe for Thai fish cakes?
THAI FISH CAKES (TOD MAN PLAA)



1kg salmon fillets (processed to a paste)

4tbsp red curry paste

1/2cup finely chopped cilantro (roots, stems %26amp; leaves)

4 kaffir lime leaves (sliced finely)

150g snake beans (sliced thinly into rounds)

1 egg (beaten)

2tbsp sugar

1tbsp salt



Combine all ingredients and mix well. Shallow fry in hot oil until a golden brown colour (about 1-2 minutes on each side).

It鈥檚 really up to you how salty or sweet you want the fish cakes to be. What I normally do is fry a couple, taste them and if more salt or sugar is needed, I just add it to the remaining mixture.



Serve with sweet chilli sauceDoes anyone know a good recipe for Thai fish cakes?
Thai Fish Cakes



INGREDIENTS:

Serves 4 as an Appetizer

2 fillets of cod, sole, or salmon (or other fish) - 1/2 lb. to 3/4 lb. of fish (or 300 g.) OR the equivalent of crab

2 large (or 3 small) potatoes

about 1 cup oil for frying (peanut, sunflower, coconut, canola, or other vegetable oil)

approximately 1 cup flour OR 1 1/2 cups bread or cracker crumbs (bread or cracker crumbs make a crispier crust)

1 egg, beaten

Thai Sweet Chilli Sauce for the dip (or make your own dipping sauce - see below)*

PASTE:

2 Tbsp. fish sauce

1 red or green chili, sliced (de-seeded if you prefer mild cakes)

3 kaffir lime leaves (dried, fresh, or frozen), snipped into small pieces with scissors (discard stem)

3 spring onions, sliced

1/3 cup coriander leaves and stems, chopped

3 cloves garlic, minced



PREPARATION:

Place potatoes in a pot of water over high heat. Allow to boil while you perform the next several steps.



Place paste ingredients in a mini-chopper or food processor. Process well to create a paste.

OR simply mince and stir everything together.



Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.

When potatoes are cooked and soft enough to mash, drain them and place in a flat-bottomed bowl (or back in the pot). Quickly mash with a potato masher.

Add the mashed potatoes plus the paste you made earlier to the fish pieces. Mix well (don't worry if the fish falls apart).

Now, using your hands, make small patties or cakes. Tip: if cakes won't stay together because they are too "wet", add a little flour to the fish/potato mixture.

Make Ahead Tip: If making ahead of time, cover cakes and refrigerate (overnight or up to 48 hours beforehand). When guests arrive, remove from fridge and continue with the steps below.





Cover a counter-top or cutting board with flour or bread/cracker crumbs. Tip: to make bread or cracker crumbs finer, briefly blend in a food processor. Dip the fishcakes into the beaten egg, then turn them over in the flour or breadcrumbs to coat.

Pour oil into a wok or frying pan, about 1 inch (or more) deep. Turn heat to medium-high (or around #7 on the dial). Oil is hot enough when bubbles begin to rise from the bottom of the pan, or when you see the oil "moving" ("snaking") across the bottom of the pan. Test it by dipping the edge of a fish cake into the oil - if it sizzles and begins to cook, the oil is ready.

Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil.



***make a very simple dipping sauce by combining 2 Tbsp. Chinese plum sauce with 1 Tbsp. soy sauce and 1 Tbsp. fish sauce. Add freshly cut chilies if you like it spicy. ENJOY!!!***





I hope this was helpful,Take Care!!! :)