Fish cakes with flavour
Thai fish cakes
Makes 10-12
700g of white fish fillets (haddock, whiting, cod or prawns)
35g of Thai red curry paste
35g of fish sauce
1 egg
15g of caster sugar
1 pinch of salt
60g of breadcrumbs
70g of spring onions, finely sliced
90g of green beans, finely chopped
2 red chillies, finely chopped
Juice of ½ lime
1/2 lemongrass, chopped
20g of fresh coriander, chopped
20ml of sunflower oil, for frying
1. Place the fish fillets in a food blender and blitz into a smooth paste.
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Hide AdAdd all the remaining ingredients except for the sunflower oil and mix well.
2. Weigh the mix into 80g portions and then roll each portion into a ball.
3. Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty.
4. Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further five minutes. Serve with Thai sweet chilli dip.
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Hide Ad5. For the dip, mix 25ml cold water with a pinch of cornflour together to dilute the cornflour.
Place 85ml of white wine vinegar, 175g of caster sugar, 12g of fish sauce, 1-2 red chillies, finely chopped, 1/2 garlic clove, 1 tsp of fresh ginger, finely chopped, 1 pinch of salt, all into a saucepan and bring to the boil. Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes.