Thai style fishcakes

Food Booze and Reviews

So I have called this post Thai style fish cakes as I very much doubt the authenticity of these but they have some Thai influence. I’ve made these quite a few times in the past and always play around a little bit with the ingredients and the techniques involved. The latest incarnation are made using sweet potato whereas in the past I would have solely made them with fish. The benefit of using the sweet potato is that you end up with more to go round and also they are a bit more substantial and so less accompaniment is required. Using sweet potato over “standard” potato also means you have a slightly healthier end result plus the sweetness goes well with the spices and adds to the overall flavour. In order to prepare the sweet potato I simply peeled and chopped it before roasting in the oven with some oil…

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