Thai Fish Cakes
These are very moorish, traditionally they can be made with chopped French beans instead of spring onions and served with a Thai chilli sauce with its sweet and hot tones. CookeryClub offer recipes for both red curry paste and chilli sauce.
Preparation time: 20 - 30 minutes Quantity: Makes 12 - 18 fish cakes Cooking time: 3 - 5 minutes
Ingredients
1 onion - roughly diced
300g /10 oz white fish or prawns - diced
2 cm ginger - peeled
1 clove garlic
1 handful coriander leaves, stem and root
1 heaped tablespoon red Thai curry paste
1 egg - medium or large
1 tablespoon fish sauce -nam plah
1/2 fresh lime juice
4 spring onions - chopped
2 handful of white bread crumbs
Method
- Process the fish and onion until mushed
- Add the chopped ginger, garlic and coriander and whizz till incorporated
- Spoon in to a bowl and add the red paste, egg, fish sauce and lime
- Stir in the spring onions and enough bread crumbs to bind
- With damp hands mould in to small balls the size of a small plum and squash a little
- Deep fry in hot oil till golden on both sides
- Serve with a Thai chilli sauce