Can you fuse Arabian and Thai styled food? Well at The Chef Cat we tried this experiment and it worked quite well.
- 125g fresh salmon loin
- 125g fresh tuna loin
- 2 medium eggs
- 2 cups cooked chickpeas
- 1 spoon sesame oil
- 1 teaspoon thai chili powder
- handful cilantro
- 2 spoons chopped fresh ginger
- oil for frying
How you do it
Chop the fish and cilantro and mix together. Add the egg, chickpeas, sesame oil, chili, and salt and “knead” the mix. (Make sure you pop all the chickpeas in order to get a pasty texture). Once you have a doughy texture the mix is done. Take small pieses of the mix and form the cakes.
Heat up the oil in pan. Fry the cakes from both sides.
Serve and enjoy (serves best some thai sweet chili sauce)