Zesty thai fish cakes
These Eastern-inspired fishcakes make a great curry-style starter and offset a meaty main tremendously
Recipe courtesy of Thai Taste, for a full list of products in the range and ideas on how to use them visit www.Thaitaste.co.uk
Ingredients
- Skinless fish fillets 450g, cod, haddock or salmon, cut into chunks
- Spring onions 4, finely sliced
- Red chilli 1, deseeded and finely chopped
- Thai Taste red curry paste 2 tbsp
- Fresh coriander 2 tbsp, chopped
- Thai Taste palm sugar 1 tbsp
- Thai Taste fish sauce 1 tsp
- Lime juice 1 tbsp
- Fine green beans 50g, finely sliced
- Thai Taste rice bran oil 1 tbsp, for frying
Method
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Step 1
Place the fish, 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.
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Step 2
Transfer to a bowl and stir in the sliced green beans.
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Step 3
Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
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Step 4
Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes – 1 hour to ‘firm up’.
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Step 5
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 and a wedge of lime.
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Step 6
Garnish with spring onions.
