Thai Fishcakes
It’s amazing that something this quick and easy to prepare can be so tasty. Guests certainly won’t realise how simple these zingy Thai fish cakes are to make. Serve as a starter before a Thai green curry for an authentic South East Asian-inspired feast.
- Recipe serves4
- Preparation Time15 min
- Cooking Time10 min
Ingredients
- 2 red chillies, halved and de-seeded
- 1 shallot, finely sliced
- 2 cloves of garlic, chopped
- 2 coriander roots, chopped
- 1tsp finely chopped galangal
- 6 fresh lime leaves, finely chopped
- 1 Knorr Fish Stock Pot
- 450g cod or white fish
- 50g fine green beans, chopped fine
- Vegetable oil for deep frying
- 100ml sweet chilli sauce
- 1 lime cut into wedges
Method
- Make a paste with the red chillies, shallot, garlic, coriander roots, galangal, lime leaves and Knorr Fish Stock Pot. It's easier to do this in a food blender if you have one. Blend until it is a smooth thick paste.
- Add the fish to the blender so the paste is mixed through and the fish is roughly chopped.
- Remove from the blender, then add the green beans and knead by hand until combined.
- Shape the mixture into 8 small flat cakes.
- Heat a pan of oil for deep frying. Deep fry the cakes until golden brown on both sides; this is about 4 minutes.
- Drain onto kitchen paper.
- Serve the fish cakes warm with sweet chilli dipping sauce and lime wedges.
