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Thai-style fish cakes
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Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
46 minutes
Spicy sweet chili fish cakes for a tasty meal in minutes.
Ingredients:
  • 500g firm white fish fillets (such as ling), coarsely chopped
  • 250.00 ml fresh coriander leaves
  • 35g (1/4 cup) cornflour
  • 48.80 gm fish sauce
  • 44.00 gm sweet chilli sauce
  • 1 egg, lightly whisked
  • 3 green shallots, ends trimmed, finely chopped
  • 50g green beans, finely chopped
  • 80ml (1/3 cup) vegetable oil
  • Lime wedges, to serve
  • Sweet chilli sauce, extra, to serve
  • 50g Asian salad mix
  • 40.00 ml roasted peanuts, chopped
  • 36.40 gm olive oil
  • 10.60 gm fresh lime juice
Instructions:
  • In a food processor, blend the fish until smooth. Add coriander, cornflour, fish sauce, sweet chili sauce, and egg. Blend until fully mixed.
  • 1. Move the fish mixture into a big bowl. Combine it with the shallot and beans by stirring thoroughly. 2. Heat oil in a large frying pan over medium heat. 3. Place 4 egg rings in the pan. 4. Divide the fish mixture into 8 equal parts. Press each portion into an egg ring. 5. Cook each side for 4 minutes or until it turns golden brown. 6. Place on a plate lined with paper towel to drain excess oil. 7. Repeat the process with the remaining fish mixture, ensuring to reheat the pan between batches.
  • Prepare the herb & peanut salad by combining Asian salad mix, coriander, peanuts, oil, and lime juice in a large bowl. Gently toss the ingredients together until well combined.
  • Plate the fish cakes and salad evenly among the serving plates. Accompany with lime wedges and an extra drizzle of sweet chili sauce.

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