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Thai fish cakes

Thai fish cakes

By Vera Fedorova
10’ Prep time
12’ Cook time
22’ Total time
206 Calories
4 Serving

Summary

These make a wonderful starter or a light lunch with salad. try using any white fish or white crabmeat instead of the prawns, and add half a chopped chilli to give an extra kick.
Vera Fedorova 0 Followers

Step by Step

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Step 1

Soak the lime leaves in a little boiling water for 2 minutes, drain and finely chop. Cook the beans in boiling water for 1 minute until just tender.
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Step 2

Place the cod, prawns, curry paste, egg, fish sauce, flour, chilli and lime leaves in a food processor and blitz to give a coarse paste, then season. Stir in the beans.
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Step 3

With wet hands, mould into 12 fishcakes. Heat the oil in a large frying pan and fry in 2 batches for 2-3 minutes on each side until golden and cooked throughout. Serve sprinkled with coriander and extra sliced chillies, with the dipping sauce on the side.

Ingredient

  • Plain flour
    Plain flour
    25 grams
  • Thai chillies
    Thai chillies
    0.5
  • Cooks' ingredients makrut lime leaves
    Cooks' ingredients makrut lime leaves
    2
  • Sweet chilli sauce
    Sweet chilli sauce
    4 tbsp
  • Cod fillet
    Cod fillet
    250 grams
  • Raw king prawns
    Raw king prawns
    150 grams
  • Cooks' ingredients thai red curry paste
    Cooks' ingredients thai red curry paste
    1 tbsp
  • Green beans
    Green beans
    50 grams
  • Coriander
    Coriander
    1 tbsp
  • Oil
    Oil
    1 tbsp
  • Medium egg
    Medium egg
    1
  • Cooks' ingredients nam pla fish sauce
    Cooks' ingredients nam pla fish sauce
    1 tsp

Nutrition Facts

View nutrition facts
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