Fish cakes are a very popular dish and can be made with a wide variety of ingredients. These Thai fish cakes use red curry paste, coriander leaves, fish sauce and lime juice to give them an authentic Thai taste.
Serves 4
Ingredients:
- 450g skinless fish fillets, cut into chunks
- 4 spring onions, finely sliced
- 1 red chilli, deseeded and finely chopped
- 2 tbsp Thai Taste Red Curry Paste
- 2 tbsp fresh coriander leaves
- 1 tbsp Thai Taste Palm Sugar
- 1 tsp Thai Taste Fish Sauce
- 1 tbsp fresh lime juice
- 50g fine green beans, finely sliced
- 1 tbsp Thai Taste Rice Bran Oil
Instructions:
- Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
- Transfer to a bowl and stir in the sliced green beans.
- Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
- Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.
- Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minutes each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces.
Tip:
Add shredded spring onions and a wedge of lime to finish off the dish.
Recipe by kind permission of Thai Taste