*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a wonderful and easy recipe. I made some small changes to it. I started with 1.5 pounds of FRESH FRESH FRESH white fish nothing canned and no dark oily fish like Salmon. Use Haddok or Sole maybe Halibut if price permits. Double the oyster sauce content double the cilantro content to half cup. Use a tablespoon of molasses instead of Brown Sugar it will help in the end. ANd lastly if you can get your hands on a product called NAMPRIK PAO (Thai spelling) this will make the flavors explode. It is a paste found in a jar at many import Thai or oriental stores. A common brand name is MAERSI. Put in about 3 tablespoons of this and a little less of the sweet chile sauce and you will love this. Seems like a lot of changes but when I served this a close chef friend of mine from a noteworthy kitchen claimed these to be among the top 3 he had ever had.
This recipe was very bland. It tasted like nothing. We had to add sauces and other spices to make it taste like something! Flip side if you dont mind experimenting with sauces and spices it is very easy and quick to make. I do rec. lowering the heat though while frying or even.. bake it! (less oil and fat that way!)
Absolutely fantastic when made with dughr's suggestions!! In addition I add a couple cloves of garlic and coat the cakes with italian bread crumbs rather than flour. I make a dipping sauce with mayonnaise red pepper and a touch of lime juice.