Thai fishcakes
recipe
Thai fishcakes
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Make these simple fishcakes with sustainably fished cod or pollack for a tasty evening meal.
Ingredients
- 250g (9 oz) fresh cod fillet (or other white fish)
- 1 egg
- 2 tbs Thai Kitchen Red Curry Paste
- 6 fresh kaffir lime leaves
- 2 tbs Thai Kitchen Fish Sauce
- 1 tsp caster sugar
- 1 1/2 tbsp corn flour
- 25g (1 oz) green beans, chopped into thin discs
- 1 tbp fresh chopped coriander
- Vegetable oil for shallow frying
- Thai Kitchen Sweet Chili Sauce to serve
Directions
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- Blend the fish, egg, curry paste and lime leaves to an even paste in a food processor.
- Move the paste into a bowl, add fish sauce, sugar, corn flour, green beans, and coriander. Stir well, then shape into small cakes, around cm diamiter and cm thick.
Source: Thai Kitchen sauces
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