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Thai fish cakes on a plate with kaffir lime leaves, lime, sweet chilli sauce

Thai Fish Cakes

Quick and flavourful Thai fish cakes made with white fish, curry paste, and kaffir lime - your go-to 10-minute snack or starter idea.
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Total Time 15 minutes
Servings: 2 servings
Course: Side Dish, Snack
Cuisine: Thai
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 400 grams white fish fillets any type
  • 2 tablespoons garlic
  • 1 tablespoon red curry paste
  • 3 tablespoons coriander leaves roughly chopped
  • Juice of 1 lime
  • 1 tablespoon fish sauce
  • 1 egg
  • ½ cup rice flour
  • ¼ cup green beans finely chopped (optional)
  • ½ cooking oil any type
  • Salt and pepper to taste

Equipment

  • Food processor
  • frying pan

Method
 

  1. Puree 400 grams white fish fillets, 2 tablespoons garlic, 1 tablespoon red curry paste, 3 tablespoons coriander leaves and 1 tablespoon fish sauce in a food processor.
  2. Transfer to a bowl, add the rest of the ingredients except the cooking oil.
  3. With your hands form the mix into 3" round patties. Depending on the type of fish you've chosen the mixture will be loose or a thick paste. If its thicker you can form it into a patty, if thinner you can use 2 spoons to slide it into the oil.
  4. In a shallow pan add the oil and bring to medium heat. Let the oil come to temperature. Once the oil is hot enough, add the fish cake mixture, keeping a bit of distance between each cake. After 2 minutes flip the cake and cook the other side. Flip a couple of times at 1 minute intervals until its golden brown and ready to eat.
  5. Best served with sweet chilli sauce.