Home-made Thai fish cakes with pineapple and cashew nut fried rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Fish cakes (while the rice is resting)

• Wet your hands with some water, divide the mixture into 3/6/9 equal portions (1, 2 or 3 people) and roll them into ball shape, then flattened into round cakes and dust with some flour (any kind).
• Add some oil to a pan over medium heat, cook the fish cakes until they are golden brown outside and cook through in the middle.

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  Step 3: Vegetables and fried rice

  • Add a little oil to a wok or frying pan and place over medium heat.
  • Add in vegetables and season with a pinch of salt, then continue to fry until soft.
  • Add rice and sauce (a little at a time to suit your taste) to the vegetables, continue to cook over low heat until they are all mixed well.

  Sprinkle with cashew nuts.