Friday, July 31, 2009

Thai Fish Cakes

Makes approx. 15


8 green beans, very finely sliced
1 small onion, peeled and quartered (or 2 spring onions, finely chopped)
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed (optional)
2cm piece fresh lemongrass
6 Kaffir lime leaves, crushed
¼ bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
1 tablespoon fish sauce
2 teaspoons red curry paste
3 tablespoons rice flour or cornflour
Oil, for shallow frying
Sweet chilli dipping sauce, to serve

  1. Process onion, garlic, ginger, chillies, lemongrass, lime leaves and coriander in a food processor until it forms a paste.
  2. Add fish, egg, fish sauce, red curry paste, rice flour and process until mixture is well combined.
  3. Stir in the green beans and mix thoroughly.
  4. Using wet hands, form 1 tablespoon of mixture at a time into flattish pieces
  5. Heat the oil in a heavy-based frying pan over medium heat. Cook the fish cakes until they are golden brown on both sides. Drain on paper towels and serve immediately with a dipping sauce

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