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Thai fish cakes with sprout salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Engage kids in cooking with a fun and nutritious recipe.
Ingredients:
  • 650g firm white fish fillets, chopped
  • 56.00 gm Thai red curry paste
  • 3 green onions, chopped
  • 2 tsp finely grated lime rind
  • 3 makrut lime leaves, deveined, shredded
  • 62.50 ml plain flour
  • Peanut oil, for shallow-frying
  • 100g snow pea sprouts, trimmed
  • 1 medium Lebanese cucumber, halved, thinly sliced
  • 250g cherry tomatoes, quartered
  • 1 small red onion, halved, thinly sliced
  • 125.00 ml fresh mint leaves
  • 44.00 gm sweet chilli sauce
  • 42.00 gm lime juice
Instructions:
  • Combine the fish, curry paste, onion, lime rind, and lime leaves in a food processor and blend until almost smooth. Shape 2 level tablespoons of the mixture into a patty, coat in flour, and place on a tray. Repeat with the remaining mixture and flour.
  • In a large deep frying pan over medium-high heat, fry fish cakes in batches for 3 to 4 minutes on each side until golden and cooked through. Place on a paper towel-lined plate.
  • Prepare the salad by combining sprouts, cucumber, cherry tomatoes, onion, mint, sweet chili sauce, and lime juice in a bowl. Toss well to mix the flavors. Serve the fish cakes with the salad.

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