Thai fishcakes
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
Method
- 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.