How To Make Cambodian Fish Cakes with Lime Leaves and Chives Khmer Recipe
Prep Time: 30 minutes
Cooking Time: 8 minutes
This recipe calls for a Pestle and Mortar to grind some of the ingredients. If you don't have a Pestle and Mortar, a Food Processor may be substituted. This recipe also uses Khmer Curry Paste and you will have to Follow this link for that Recipe: Khmer Curry Paste
This Recipe only takes about 45 minutes to make. Serve this as an Appetizer at your next Super Bowl Party and it is sure to be a big hit with your friends and family!
Let's have a look at the Ingredients:
Fish Cakes with Lime Leaves and Chives Ingredients
How To Prepare
Tender White Fish Fillets (Whiting, Cod, Sole or Flounder)
14 oz (400 g)
**Khmer Curry Paste**
3 1/2 tablespoons
**See Recipe Link Above in First Section**
Palm Sugar or Dark Brown Sugar
Just a Pinch!
1 Small Bunch
Kaffir Lime Leaves
enough for deep frying
(Store Bought) Bottled Sweet and Sour Sauce
used for dipping
Skillet, Dutch Oven or Deep Fryer
Pestle and Mortar (or Food Processor)
Let's look at the recipe!
Fish Cakes with Lime Leaves and Chives Recipe
- Combine the Fish, Khmer Curry Paste, Sugar and Salt in a Mortar and pound until the ingredients are combined thoroughly.
- Add the Chives and Kaffir Lime Leaves and mix well.
- Roll the mixture into a ball and firmly drop it into the Mortar to release any air pockets. This will prevent the fish cakes from falling apart during frying.
- Divide the mixture into eight parts
- Roll each portion into a ball, then flatten into a patty.
- Heat the oil in a skillet over medium heat and fry the patties until golden brown, about 3-4 minutes on each side.
- Drain on Paper Towels.
- Serve with Sweat and Sour Sauce or for more ideas on Dipping Sauces, follow this link: Dipping Sauces.
Serve these up at your next Halloween Party or Super Bowl Party and you will be recognized as a great chef!
Chanang Tay! (Tastes Great!)
A Portion of the Purchase of This Book Goes To Charity!
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