Thai fish cakes

Thai fish cakes

By
From
Under the Walnut Tree
Makes
20-25
Photographer
Fanny Bergenström

These deep-fried little fish patties are lovely as a small starter or as finger food, along with lime wedges and dipping sauces. Always use fresh fish here; frozen fish makes the mixture too loose.

Ingredients

Quantity Ingredient
500g boneless, skinless firm white fresh fish fillets
75g snake beans or green beans
4-5 kaffir lime leaves
2 bird’s eye chillies
or 1-2 fresh red or green chillies
3 tablespoons fresh coriander leaves
2 garlic cloves
1 1/2-2 tablespoons fish sauce
1 medium egg
2 tablespoons plain flour
peanut or vegetable oil, for deep-frying
thai sweet chilli sauce
or Nuoc cham dipping sauce

Method

  1. Remove any bones from the fish and then cut the fish into small pieces and set aside. Thinly slice the beans. Rinse the lime leaves well, discard the centre veins and then finely shred the leaves. Deseed and thinly slice the chillies, chop the coriander and mince the garlic, then set everything aside.
  2. Place the fish pieces in a food processor along with the fish sauce, egg and flour. Quickly pulse into a fairly smooth mixture. Add the prepared ingredients and combine. Shape into small round patties with lightly oiled hands.
  3. Heat the oil in a deep heavy-based saucepan. Deep-fry the fish cakes for a few minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Serve with the dipping sauces.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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