Starter
Thai Fish Cakes with Herby Salad
These Thai fish cakes are so simple to make and are the perfect starter or main to tuck into.
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.
