Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. Naomi Muller’s Tuna Patties is a popular Thai recipe.
- 2 (200 grams) cans tuna OR 1 (440 grams) can salmon
- 1 large potato, boiled with skin on – must be warm
- 3 eggs
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 small onion, minced
- light tasting olive oil for frying
- With an electric mixer on medium speed, beat together tuna, warm potato and eggs.
- Add seasonings and onion. Beat until combined.
- Shaped into medium sized patties.
- Fry over medium heat in a little bit of oil.
- Drain well on paper towels.