Thai fish cakes

Thai fish cakes

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

Another great way to get a spicy Thai hit. These fish cakes make a great starter or can easily be turned into a canapé to serve with drinks if you make them bite-sized.

Ingredients

Quantity Ingredient
220g ling or rockling fillets, cut into chunks
1/2 tablespoon fish sauce
1/2 tablespoon red curry paste
1 kaffir lime leaf, finely shredded
1/2 tablespoon coriander leaves
1 egg
1/2 teaspoon salt
10 green beans, thinly sliced
2 tablespoons sunflower or vegetable oil
extra coriander leaves

Method

  1. Place all the ingredients, except for the beans and oil, into a food processor and whiz to a smooth paste. Stir in the beans evenly. Roll the mixture into even-sized balls and flatten them to form cakes.
  2. Heat the oil in a frying pan over a medium heat. Fry the fish cakes in batches for around 2½ minutes on each side, or until golden brown. Serve with a crisp green salad and scatter over coriander leaves.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again