We’re big fans of these classic Thai fish cakes, they’re always a big succes at parties. Eat them with sweet chili sauce or plum sauce.
Fish Cakes
Recipe
Classic thai fish cakes
275 g white fish fillet, skinless
3 tbsp thai red curry paste
2 tbsp thai fish sauce, nam pla
3 tbsp flour
1 tbsp cilantro stems & leaves, chopped
3 spring onions, chopped
3 lime leaves, chopped
1 egg
sunflower oil
275 g white fish fillet, skinless
3 tbsp thai red curry paste
2 tbsp thai fish sauce, nam pla
3 tbsp flour
1 tbsp cilantro stems & leaves, chopped
3 spring onions, chopped
3 lime leaves, chopped
1 egg
sunflower oil
Place fish, curry paste, fish sauce, flour, cilantro and lime leaves in a food processor and pulse until a smooth paste.
Add spring onions and egg, and knead by hand until thourougly combined.
With moist hands, shape into small flat discs.
Heat the sunflower oil in a large skillet and fry the fish cakes in batches for 2-3 minutes on each side until golden.
Drain on kitchen paper and serve immediately.
Serve with sweet chilli sauce or thai plum sauce.
Add spring onions and egg, and knead by hand until thourougly combined.
With moist hands, shape into small flat discs.
Heat the sunflower oil in a large skillet and fry the fish cakes in batches for 2-3 minutes on each side until golden.
Drain on kitchen paper and serve immediately.
Serve with sweet chilli sauce or thai plum sauce.
Image: Mikkel Vang via Taverne Agency. Recipe: Leonoor Ottink via Taverne Agency
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