By CHILI SPICE on February 25, 2008
Photo by MsPia
Photo by MsPia
"These little fish cakes are very popular in Thailand as street food, and make a perfect snack. Or, serve them as an appetizer, complete with the spicy peanut dip."
Serving Size: 1 (123 g)
Servings Per Recipe: 4
"I love these, except for the fish sauce. I've discovered that I really don't like that in any recipe. I think I just can't get past the smell during cooking :). When I leave it out, these are perfect little bites of tastiness. Thanks for sharing. Made for Aussie Swap June 2009."
"These fish cakes are good, but a bit bland for my tastes. Instead of making the dip, I made a peanut-pineapple juice dressing and served everything on a Thai-inspired salad. Everything came together quite well. Thanks for sharing."
"These were very good. I used my favorite peanut sauce recipe with them, rather than the one listed. The fish cakes were yummy- had never thought of having them with peanut sauce. Will definitely make these again! Thanks!"
"I really enjoyed the flavours of both the fish cakes and the sauce, but had some trouble with the texture of the fish cakes, finding them too sloppy to form. I added some rice crumbs and that helped. Overall a delicious dish that I will make again."
"The fish cakes by themselves were delicious and the hot peanut dip as well but I didn't like them together. We end it up using Mae Ploy chili sauce diluted in a little bit of rice vinegar for the dipping sauce. Be careful with the salt and pepper, since the fish sauce is very salty and the red curry could be quite spicy."