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Thai fishcakes
Thai fishcakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate fish cakes with a zesty kick by incorporating Thai green curry paste.
Ingredients:
  • 500g white fish fillets (such as snapper or ling), skinless, boneless
  • 28.00 gm green curry paste
  • 2 snake beans (or 4 green beans), finely chopped
  • 20.00 ml coriander leaves, chopped
  • 1 egg, lightly beaten
  • 10.60 gm light soy sauce
  • 1/2 lime, juiced
  • 50g rice flour
  • Sunflower oil, to fry
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve
Instructions:
  • In a food processor, pulse the fish until coarsely minced. Transfer to a bowl and combine with green curry paste, beans, coriander leaves, egg, soy sauce, lime juice, and rice flour. Mix thoroughly.
  • Shape the mixture into 5cm patties using damp hands, using 1 heaped tablespoon for each fishcake.
  • In a frypan, heat a layer of sunflower oil over medium-high heat. Cook fishcakes in batches for about 2 minutes per side until they are golden brown. Place them on paper towels to drain and keep them warm in a low oven while you finish cooking the rest of the cakes.
  • Finish off with fresh coriander for a pop of color and flavor. Serve alongside sweet chilli sauce and a few lime wedges for a burst of tanginess.

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