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Fish Cakes | Milkbottle

Fish Cakes

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.

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
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.

Image: Mikkel Vang via Taverne Agency. Recipe: Leonoor Ottink via Taverne Agency

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