Thai Fish Cakes

• servings: Servings 12
• active time: 10 min
• total time: 25 minutes

Ingredients

1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks (Note 1)

3 tbsp red curry paste (Note 2)

1 tbsp cilantro/coriander leaves , chopped

1 tbsp fish sauce (sub soy sauce)

1 tbsp lime juice

1 egg

1/4 cup (40g) rice flour (or cornstarch / corn flour)

6 green beans , finely sliced (optional, Note 3)

4 - 6 tbsp oil (vegetable, canola, sun flower)

TO SERVE:

Sweet chilli sauce

Cilantro/coriander leaves

Lime wedges

Directions

Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)

Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)

Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.

Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)

Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.

Repeat with remaining mixture, adding more oil into the skillet if required.

Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!