Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

Recipe by Jewelies
READY IN: 17mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g white fish fillets, finely diced
  • 2
    tablespoons red curry paste
  • 2
    tablespoons fish sauce
  • 1
    tablespoon cornflour (cornstarch)
  • 1
  • 12
    cup green beans, finely chopped
  • 14
    cup green onion, finely chopped
  • vegetable oil, for deep-frying
  • 12
    cup sweet chili sauce
  • 12
    cup spicy cucumber relish
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DIRECTIONS

  • In a food processor, mince fish to a paste.
  • Add curry paste, fish sauce, cornflour and egg. Combine well.
  • Transfer to a bowl and mix in beans and onions.
  • Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
  • Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
  • Drain on paper towel.
  • Serve with sweet chili sauce and cucumber relish.
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