Kaffir leaves aren't always easy to come by, so when I saw the better-order-me-now foliage in a list of produce available at My Mother's Garden online market, I bought six.The loose, glossy leaves kept well in a baggie I stored in the fridge for several days. If you need to keep them longer, they can also be frozen for quite a long time.
Take care to shred the leaves finely when used, because they can be a little sturdy.
I decided to make My Mother's Gardens easy recipe for Spicy Fish Cakes, which called for five kaffir leaves. I used two, and they added plenty of flavor. Five might be somewhat overpowering.
Because they cook quickly, the fish cakes are a terrific weeknight food, and the kaffir leaves are a perfect partner with their unmistakable lemony-lime taste and aroma.
If you find yourself wanting a different flavor experience, get some kaffir leaves and try the recipe.
6 comments:
Those fish cakes look good Lynn. I checked the recipe and it seems like a lot of fish sauce. Did the cakes taste fishy? (Can you tell I don't care much for fish?) I wonder how they would taste made with fresh Minnesota walleye?
Sue, No the cakes didn't taste fishy. The one tablespoon of fish sauce per one pound of mild fish is about right. I don't think I would use Minnesota walleye though. I've had walleye only once, and if I remember correctly it has such a lovely flavor, I wouldn't want to add much else flavor to it.
Making good fish cakes is not easy, and the idea of kaffir leaves for flavor sounds... YUM. Looking forward to trying it, thanks for sharing.
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