Reviewed: Nov. 22, 2009

I didn't use the green onion or cilantro cause I didn't have any, but added garlic. Was not "bland" but needed some aditional flavor or sauce. Very good none the less, but could be improved with an extra spice or two

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SugarMama

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Reviewed: Apr. 7, 2009

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.

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Amy

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

Instant family favourite! We only blend 3/4 of the fish though, and chop the last 1/4 into chunks to add a bit of texture to the cakes. We also cover in breadcrumbs (freshly made) because we like them crunchy!

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Family Chef

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Reviewed: Sep. 12, 2008

Turned out really bland.

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Wishmouse

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Reviewed: Mar. 25, 2008

This recipe was very tasty, even without the cilantro. I also added some sweet corn to the second half of the mix which added a nice dimension, though not very thai.

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Kaileemar

Cooking Level: Intermediate

Home Town: Quadra Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 16, 2008

These were ok, nice and quick as an appetizer for a party. I would put more fish or not pulverize the fish so much in the processor so you feel like you are eating and tasting fish.

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TAGS94

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Reviewed: Feb. 21, 2008

I loved this recipe! I did make a few changes to give it more flavor and spice. I added 1/4 cup chopped red pepper, 1/4 teaspoon black pepper and 1/4 teaspoon dried chiles. It tasted wonderful and my picky husband loved it too.

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Lisa

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Dec. 25, 2007

This was easy to make and different. It just didn't thrill me or the family.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Nov. 29, 2006

My favorite thing Ive made on here so far. Serve with extra chili sauce. We also used Panko..

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knicolelynch

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Reviewed: Jun. 9, 2006

I made this last night and both my husband and I thought it was delicious. The only reason I didn't rate it 5 stars was because I thought it could use some kind of sauce with it. But I will definitely make it again.

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JEANNE

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Reviewed: May 31, 2006

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.

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dughr

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 24, 2006

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!)

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sherifgh

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Reviewed: Apr. 20, 2006

Great recipe. You can also use any kind of canned fish for this recipe such as salmon (my favorite) or tuna, and it's just a excellent, plus a little quicker and easier.

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Bella V.

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 14, 2006

These were good. I made no changes except I dipped the patties in Panko instead of dusting with flour before frying. I loved the addition of cilantro and sweet chili sauce.

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