Thai Fish Cakes
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
12 cakes
ingredients
- 500 g boneless fish fillets
- 44.37 ml cornflour
- 9.85 ml fish sauce
- 2 egg whites
- 118.29 ml coriander leaves
- 118.29 ml shallot
- 236.59 ml dried breadcrumbs
- 19.71 ml red curry paste
- 9.85 ml sweet chili sauce
- plain flour, for coating
- cooking spray
directions
- Place fish pieces into a food processor and process a few minutes.
- Chop Coriander leaves and shallots.
- Add all remaining ingredients and process until a reasonably smooth consistency is reached.
- Roll into 12 cakes then lightly coat in plain flour.
- Generously spray a non-stick frying pan with cooking spray, when hot fry fish cakes until cooked on both sides.
- Serve with sweet chili sauce (extra).
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Reviews
-
I used a pound of Pollock, used 1 tablespoon of dried coriander, substituted crumbled garlic triskets for the bread crumbs and flour, and used rice flour instead of cornflour. I pan fried them in coconut oil which gave them a nice accent. Very tasty with a predominant curry flavor and aroma. I will make these again.
Tweaks
-
I used a pound of Pollock, used 1 tablespoon of dried coriander, substituted crumbled garlic triskets for the bread crumbs and flour, and used rice flour instead of cornflour. I pan fried them in coconut oil which gave them a nice accent. Very tasty with a predominant curry flavor and aroma. I will make these again.
RECIPE SUBMITTED BY
Roxxy
Australia