The great thing about this recipe is that the fish cakes are really
easy to make and make a really tasty starter or canapé. Serve them
before a simple Thai curry and you have an impressive meal to serve
to your guests that is easy to prepare.
16 fish cakes
Prep: 15 minutes
Cook: 10 - 15 minutes
500g boneless, firm white fish fillet e.g. Cod or haddock
1 tbsp Thai red curry paste
1 spring onion, finely chopped
2 garlic cloves, crushed
1 tsp of finely chopped or grated ginger
2 tbsp of roughly chopped coriander
4 lime leaves, finely shredded or a zest of half a lime
2 tbsp Thai Holly Leaves or normal basil, chopped roughly
2 tbsp Thai fish sauce
Juice of ¼ lime
2 tsp caster sugar
Oil for shallow frying
Place the fish, curry paste and egg in a food processor and blend to a smooth
paste. Add the spring onion, garlic, ginger, coriander, basil, fish sauce, lime
juice and sugar, process briefly so that the ingredients are well combined but not
indistinguishable. Place the paste in a bowl.
Lightly oil a large plate or tray. With lightly oiled hands take about 2
tablespoons of the mix and form a small flattish fish cake. Place the fish cake on
the oiled plate or tray and repeat this process with the remaining paste. Cover and
place in the fridge until ready to cook.
Fry cakes in hot oil around 2.5cm deep. Cook them for 1-2 minutes turning them halfway through cooking, until they are golden.
Serve the Fish Cakes accompanied by the Cucumber and Chili Dipping Sauce (see recipe).