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Quick Thai fish cakes

  • 16servings
  • 15minutes

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks

  2. 4 spring onions, finely sliced

  3. 1 red chilli, de-seeded and finely chopped

  4. 2 tbsp red curry paste

  5. 2 tbsp fresh coriander leaves

  6. 1 tbsp palm sugar

  7. 1 tsp fish sauce

  8. 1 tbsp fresh lime juice

  9. 50g (2oz) fine green beans, finely sliced

  10. 1 tbsp rice bran oil, for frying Dipping sauces

  11. Lime wedges

  12. Shredded spring onions

Instructions Jump to Ingredients ↑

  1. Place the fish chunks, 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. Transfer to a bowl and stir in the sliced green beans.

  2. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.

  3. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.

  4. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through.

  5. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

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