Thai Fish Cakes

Easy to cook and packed with flavours.

450g skinless white fish fillets

1 tbsp fish sauce

1 large egg

fresh coriander (roughly chopped)

1 tbsp red curry paste

1 red chilli (deseeded and finely chopped)

2 garlic cloves finely chopped)

1 thumb-sized piece of fresh ginger, peeled and finely chopped

1 lime, zest and juice

75 gr finely sliced green beans

4 spring onions, roughly chopped

4 tbsp neutral oil

2 spring onions, to garnish

Sweet chilli dipping sauce, to serve

How to:

1. Process the fish in a food processor until smooth for a few seconds.

2. Combine fish sauce, egg, coriander, curry paste, chili, garlic, ginger, grated lime zest, and juice in the food processor and process until well mixed.

3. After removing the blade from the food processor, mix in the green beans and spring onions.

4. Shape the mixture into 12 balls with wet hands, then flatten them to create fish cakes.

5. In a large frying pan, heat oil and fry the fish cakes for approximately 2 minutes on each side.

6. Remove the fish cakes and let them drain on a plate lined with kitchen paper.
   

7. Garnish with spring onions and serve immediately with sweet chili dipping sauce.