Thai Fishcakes.
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
8-10 fishcakes
- Serves:
- 2-3
ingredients
- 350 g white fish fillets, without skin such as cod or 350 g haddock
- 1 teaspoon Thai fish sauce
- 2 tablespoons Thai red curry paste
- 1 tablespoon lime juice
- 1 garlic clove, crushed
- 4 dried kaffir lime leaves
- 1 egg white
- 3 tablespoons chopped fresh coriander
- vegetable oil (for cooking)
- salt and pepper
- fresh salad leaves, to serve
- 1 small red chili pepper
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3 tablespoons chunky peanut butter
- 4 tablespoons coconut milk
directions
- Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
- Stir in the fresh coriander and process the paste again til mixed.
- Dived the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
- To make the peanut dip halve and deseed the chilli, the chop finely. Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended. Season to taste.
- Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown.
- Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.
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