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. Put the Cod chunks into a food processor, and pulse to have them chopped roughly.
2. 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. Pour the mixture into a large bowl, and mix in the Green Beans and Coriander.
4. Cover the bowl with cling-film, and chill for forty five minutes
5. Split the mixture into fifteen to twenty balls, and then flatten them slightly (to make a cake-like shape).
6. Heat the oil in a pan (preferably a non-stick one…It’s easier to clean at the end!), over a medium heat.
7. 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. Serve with a Salad or Stir-Fried Green Vegetables and Rice.
Photo Courtesy of: Avlxyz