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Thai Taste's Thai fish cakes
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member clemmiecorlett and has not been tested by our team.
Skip to ingredients
Units:
- 450g (1lb) skinless fish fillets(salmon, haddock, etc) cut into chunks
- 4 spring onionsfinely sliced
- 1 red chillideseeded and finely chopped
- 2 tbsp red Thai curry paste
- 2 tbsp fresh coriander leaves
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 50g (2oz) fine green beansfinely sliced
- 1 tbsp rice bran oilfor frying
To serve
- dipping sauces
- lime wedges
- shredded spring onions
Method
step 1
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.
step 2
Transfer to a bowl and stir in the sliced green beans.
step 3
Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
step 4
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.
step 5
Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.
