How do you cook Thai fish cakes so they have the same texture as the ones you buy in a restaurant?

I cooked some tonight using a pack of the mix you buy in supermarkets.

Fried them in a (very) little oil in a non stick pan then popped them on an electric grill while I made the fried rice. (Where they did stick).

They were alright, just not the same as the bought ones.

apart from whats microwavable, the rest I pay for.Your thread is the reason why

The texture of Thai fish cakes is achieved by

1. using Knife fish meat (bplaa kraai ปลากราย) and beat it well until very viscous or use very small fishes like bplaa gradee or bplaa siu (ปลาซิว ปลากระดี่) in which the bones will offer a crunch

2. mix the fish meat with red curry paste, egg, chopped long beans and chopped kaffir lime leaves

3. season with fish sauce

4. fry in DEEP OIL small flat cakes until golden.

5. rest for awhile so they can shrink to a flat cake.

voila

Ah, ok, deep fry. I was hoping to get around that.

sounds a bit like latkes...

is there a religious significance?

(tutsi with best friend's mum who was a 30's kibbutznik: 'get over here tuts and shred these potatoes...'

'but Vera, do I gotta wear this little ceremonial cap as well?...'

'it'll get ye into the spirit of things, and it's called a yarmulke ye goy heathen...')

I love latkes/German potato cakes. It's once a week breakfast eating.

I made some a while back with about one third sweet potato, the white hard fleshed variety that crisps up.

Excellent stodge.

The texture of Thai fish cakes is achieved by

Also ... make them as thin as possible, only thick enough to stay together in the pan.