Thai fish cakes
By: Ian Pengelley From: Good Food Bites
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Thai fish cakes
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
Ian Pengelley's fabulous easy to make fish cakes bring all those lip-smacking, full-on flavours of Thailand to your table
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Tips and suggestions
- Cooks Tips...
Ian used cod in this recipe, but substitute haddock, whiting or any white fish if preferred.
Ian uses coriander in this dish, but again, Ian suggests using any favourite herb - and suggested mint as an alternative
Ingredients
- 250g boneless cod
- 3 1/2 tbsp of red curry paste
- 1 Egg
- 1 tbsp coriander leaves
- 3 tbsp caster sugar
- 6 Thai lime leaves, cut into very thin strips
- 2 1/2 tbsp Fish Sauce
- pinch of sea salt
- 2 Spring onions, finely chopped
- 1 bunch green beans, chopped
- Olive oil, for frying
For the cucumber relish:
Method
1. Puree the cod, red curry paste and egg together in a blender. Transfer the mixture to a large bowl and stir in the coriander leaves, sugar, lime leaves, fish sauce and salt.2. Take the mix and roll it into small balls.
3. Throw the balls back into the sides of the bowl, slapping until the mix becomes thicker and stickier [this helps to puff up cakes when frying]
4. Next, add the spring onion and green beans. Form the mixture back into cakes.
5. To make the cucumber relish, boil the vinegar, water and sugar for 5 minutes. Cool and add the rest of the ingredients
6. Heat the oil in a frying pan over a moderate heat and fry the fish cakes until golden brown.
7. Serve immediately, with cucumber relish.
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