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“I think it's worth investing in a food processor for these alone. They are so simple and fragrant and my boys eat them like blinkin' sweets. I love the fact that they are so utterly different from our English versions of fishcakes. I think if I had to choose to eat another country's food forever it might have to be Thailand's,” says culinary expert and author Sophie Thompson.

These are lovely hot or cold, so can be prepped for a bit of a 'do' long before any guests rock up.

This is an edited extract from My Family Kitchen by Sophie Thompson, published by Faber. It is available now RRP$45.00 Get 11% off the RRP when you order your copy online.

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