Thai Fish Cakes
Thai Fish Cakes are delicious and flavorful patties made with fresh fish, herbs, and spices, perfect as an appetizer or light meal.
Ingredients
Main Ingredients
- 1 lb white fish fillets (skinless and pin boned, cut into chunks)
- 3 tbsp red curry paste
- 1 tbsp cilantro/coriander leaves (chopped)
- 1 tbsp fish sauce (or soy sauce)
- 1 tbsp lime juice
- 1 large egg
- ΒΌ cup rice flour (or cornstarch/corn flour)
- 6 pieces green beans (finely sliced, optional) can be omitted
- 4-6 tbsp oil (vegetable, canola, sunflower) for frying
Serving Suggestions
- to taste sweet chilli sauce for serving
- to taste cilantro/coriander leaves for garnish
- 3-4 pieces lime wedges for garnish
Instructions
Preparation
- Place the fish, red curry paste, cilantro/coriander, fish sauce, lime juice, and egg in a food processor. Blend until the fish is minced and the mixture looks like a paste.
- Transfer the fish mixture into a bowl and stir in the rice flour and green beans until fully combined.
- Measure out 1/4 cup of the mixture, and shape it into 1 cm (2/5') thick patties.
Cooking
- Heat enough oil in a skillet over medium-high heat to cover the base (about 4 tbsp).
- Gently place the patties in the hot oil and cook for about 2 minutes until they are deep golden brown. Flip them over and cook the other side for another 2 minutes. Transfer to a paper towel-lined plate.
- Repeat with the remaining mixture, adding more oil as needed.
Serving
- Serve the Thai Fish Cakes with sweet chilli sauce, garnished with cilantro/coriander leaves and lime wedges.
Notes
Leftover Thai Fish Cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat. For longer storage, freeze the uncooked patties for up to 3 months.