Fish And Corn Patties

We enjoy the general taste of Thai food, especially fish sauce, coriander and lime juice so adding them to fish patties seemed a good idea. My family agree.

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

 

 

Ingredients:

700 gm (1 and 1/2 pounds) potatoes, peeled and chopped
200 gm (1/2 pound) sweet potatoes, peeled and chopped
1 large can fish, drained well (maybe tuna, salmon or mackeral)
1 cup of cooked corn kernels
2 spring onions, finely chopped
1 eggs, lightly beaten
1 tablespoon of fish sauce
2 teaspoons of coriander leaves (jar variety)
1 teaspoon lime juice
1 cup of grated cheese
Salt and pepper
Breadcrumbs to coat

 

Method:

Cook both types of potatoes and mash well. Add all the other ingredients except the breadcrumbs. Form into patties and coat in the breadcrumbs. Shallow fry, turning patties over after 15 - 20 minutes.

Serves 4

 

Notes:

The following day my family like cold, left over, fish patties squished down flat in a sandwich with lots of tartare sauce.

 

Food Facts:

Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease. Fish is full of protein but low in calories and low in fat, particularly saturated fat.

 

 

 

 

 

 

 

 

 

 

 

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