These Thai fish cakes are so simple to make and are the perfect starter or main to tuck into.
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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
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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.