Don’t know what these are? They’re Thai Fish Cakes. Different in taste and consistency to more traditional fish cakes, as they’re a bit spicier, and intended to be used as a main course when served with Rice.
You can easily change the Fish used in these with Chicken or Pork, and they’ll still taste great, which makes them a very useful last minute meal idea! The mixture of tastes and textures in this dish make it a great party food, and a nice suprise for the tastebuds – just make sure you’ve let people know they are spicy before they bite in!
To serve 4
450g Skinless, Boneless Cod Fillet, cut into Chunks
1 Beaten Egg
1tbsp Thai Red Curry Paste
1tsp Brown Sugar
1tbsp Chopped Fresh Coriander
75g Chopped Green Beans
1.Â Â Â Â Â Put the Cod chunks into a food processor, and pulse to have them chopped roughly.
2.Â Â Â Â Â Add the Curry paste into the processor, as well as the Beaten Egg, Sugar, Salt and Cornflour. Blend well to make sure a nice mix.
3.Â Â Â Â Â Pour the mixture into a large bowl, and mix in the Green Beans and Coriander.
4.Â Â Â Â Â Cover the bowl with cling-film, and chill for forty five minutes
5.Â Â Â Â Â Split the mixture into fifteen to twenty balls, and then flatten them slightly (to make a cake-like shape).
6.Â Â Â Â Â Heat the oil in a pan (preferably a non-stick oneâ€¦Itâ€™s easier to clean at the end!), over a medium heat.
7.Â Â Â Â Â Cook the Fish Cakes in batches for around three to five minutes, until golden brown and cooked through. Pat dry on a piece of crumpled Kitchen Paper.
8.Â Â Â Â Â Â Serve with a Salad or Stir-Fried Green Vegetables and Rice.
Photo Courtesy of: Avlxyz