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Thai Fish Cakes with Herby Salad
Info
These Thai fish cakes are so simple to make and are the perfect starter or main to tuck into.
Ingredients
Method
Ingredients
- 250g white fish
- 1 egg
- 50g plain flour
- 1.5tbsp Bart green Thai curry paste
- 1tbsp Bart fish sauce
- 1tsp Bart garlic paste
- 1tsp Bart ginger paste
- Half a head of Chinese leaf (finely shredded)
- 1 large carrot
- 6 spring onions
- 1 red chilli
- 150g beansprouts
- Large handful coriander (chopped)
- Large handful mint
Method
- Add your fish, egg, curry paste, fish sauce, a small handful of coriander, garlic and ginger to a food processor.. Pulse until it’s combined but not completely smooth, so it still has a bit of texture.
- Slice 3 of the spring onions and mix into the fish mixture. Place into the fridge to cool for an hour or so.
- Meanwhile, add the soy, mirin, chilli paste, water, brown sugar and sesame oil into a pan to heat through.
- Add the chinese lead, carrot, beansprouts, red chilli, mint and rest of the coriander and rest of the spring onions (cut julienne) to a bowl. Toss together with the dressing and juice of a lime.
- When you’re ready to eat, shape your fish mixture into equal sized patties and coat with the flour.
- Heat some oil over a medium high eat and then cook your fishcakes for 3-4 mins each side.
- Plate up with your salad and enjoy! Sweet chilli sauce works great with these fishcakes too.
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