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Thai Surprise, August 13, 2009
By chef707

"I was drawn to this recipe because of its use of very "un-Thai" ingredients-potatoes and breadcrumbs. After preparing these fishcakes I have to say I am won over. They are crisp and crunchy on the outside and owing to the use of potaotes, smooth and creamy inside. A pleasant change from the dense and rubbery fish cakes I usually get in Thai restaurants.
However, as these are not the traditional preparation of Thai fish cakes I would'nt label them as such. I will just call them "Fish Cakes with Thai Flavors"."

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