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Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

  • 17minutes
  • 146calories

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Source: thai.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g white fish fillets, finely diced

  2. 2 tablespoons red curry paste

  3. 2 tablespoons fish sauce

  4. 1 tablespoon cornflour (cornstarch)

  5. 1 egg

  6. 1/2 cup green beans , finely chopped

  7. 1/4 cup green onion , finely chopped

  8. vegetable oil, for deep-frying

  9. 1/2 cup sweet chili sauce

  10. 1/2 cup spicy cucumber relish

Instructions Jump to Ingredients ↑

  1. In a food processor, mince fish to a paste.

  2. Add curry paste, fish sauce, cornflour and egg. Combine well.

  3. Transfer to a bowl and mix in beans and onions.

  4. Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.

  5. Deep-fry in vegetable oil until golden brown, about 5-7 minutes.

  6. Drain on paper towel.

  7. Serve with sweet chili sauce and cucumber relish.

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