2015 Jun 1
Thai Fish Cakes
These versatile bites go great as a starter, teatime snack, or as part of your lunch or dinner. Dip into sweet chili sauce for a quick and easy treat You can also use good tinned white tuna chunks to make these.
Ingredients:
300g white fish fillet, such as cod, cut into chunks (I’ve tried both leftover salmon and white tinned tuna for this. Both work a treat!)
2 tbsp red curry paste (store bought variety)
1 egg
2 tbsp fish sauce
1 tsp granulated sugar
2 tbsp cornflour
3 kaffir lime leaves shredded (It does alter taste abit, but for those without lime leaves try grating a little lime rind and squeezing abit of lime juice in if you’re in a pinch)
1 tbsp chopped coriander
50g finely chopped onions and spring onions or 50g green beans finely chopped
For more spice put in some very finely chopped green chilies and a dash of black pepper otherwise I find these a little on the sweeter side.
oil for frying
Chinese mustard cress to garnish (optional)
Method:
Combine the fish, curry paste and egg in a food processor and process well. Transfer the mixture to a bowl, add the rest of the ingredients, except for the oil and garnish. Mix well.
Mould and shape the mixture into cakes about 5cm/2in diameter and 1/4 inch thick. (I put my patties into the fridge for an hour to firm up and rest, It makes frying and holding the shape very much easier. Highly recommended)
Heat the oil in a wok or deep fat fryer. Fry the fish cakes a few at a time for about 4 minutes or until golden brown.
Remove and drain on kitchen paper. Garnish if desired and serve with dip or sauce of your choice.
