Thai Fish Cakes
Ingredients
- 1 lb / 500g white fish fillets, skinless and pin boned, cut into chunks
- 3 tbsp red curry paste
- 1 tbsp cilantro/coriander leaves, chopped
- 1 tbsp fish sauce (sub soy sauce)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour (or cornstarch / corn flour)
- 6 green beans, finely sliced (optional)
- 4 – 6 tbsp oil (vegetable, canola, sun flower)
To Serve
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
Instructions
- 1
Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
- 2
Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated.
- 3
Measure 1/4 cup of mixture (I use an ice cream scoop), form 1cm / 2/5" thick patties.
- 4
Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
- 5
Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
- 6
Repeat with remaining mixture, adding more oil into the skillet if required.
- 7
Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
