Thai fishcakes
1 Apr 2015
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
Thai fishcakes are popular worldwide. There are hundreds of recipes - this is an authentic one that is tasty and easy to make. They are perfect nibbles at parties, I also like to take them to picnics and on trips.
Ingredients
- 450g skinless white sea fish fillets
- 3 Tbsp cornflour (corn starch)
- 1 Tbsp fish sauce
- 1 egg (beaten)
- 15g chopped coriander
- 3 tsp red curry paste
- ½ tsp chopped chilli (optional)
- 100g green beans, finely chopped
- 2 spring onions, finely chopped
- Oil (groundnut ) for frying
Instructions
- Put the fish into a food processor and whizz for about 20 seconds until you get a smooth paste. Add the cornflour, eggs, fish sauce, curry paste and coriander then blend for a further 10-20 seconds.
- Transfer the mixture to a bowl and stir in the chopped spring onions and green beans.
- Heat a few cm oil in a wok or a heavy-based pan.
- With wet hands form flat disks (about 5cm across) , then deep fry them in batches in the hot oil until golden.
- Dry the fishcakes on kitchen paper.
- Serve them with sweet chilli sauce.
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Categories
- Meal Type: - Appetizer - Fast Food - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Thai
- Occasions: - Chinese New Year - Dinner Party - New Year - Parties - Picnic
- Ingredients: - White fish
- Health and Diet: - Dairy Free - Gluten Free - Healthy
- Skill Levels: - Easy
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