Thai Fish Cakes
Delicious and aromatic Thai fish cakes made with white fish, red curry paste, and fragrant herbs, perfect as a snack or main dish.
15 min
Prep
20 min
Cook
4
Serves
250
Calories
Macros · per serving
22g protein
15g carbs
12g fat
Ingredients
For 4 servings
- 400 grams white fish fillets
- 2 tablespoons red curry paste
- 1 egg
- 50 grams green beans
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 lime
- 2 tablespoons cilantro
- 2 tablespoons vegetable oil
- 1 cucumber
- 3 tablespoons white vinegar
- 1 tablespoon sugar (for relish)
- salt — to taste
Instructions
- 1
Chop the white fish fillets into small pieces and place them in a food processor.
- 2
Add the red curry paste, egg, fish sauce, and sugar to the processor. Blend until smooth.
- 3
Finely chop the green beans and cilantro and mix them into the fish mixture.
- 4
Form the mixture into small patties, about 2 inches in diameter.
- 5
Heat vegetable oil in a large skillet over medium heat.
- 6
Fry the fish patties for about 3-4 minutes on each side until golden brown and cooked through.
- 7
Remove from the skillet and drain on paper towels.
- 8
Prepare the cucumber relish by peeling and thinly slicing the cucumber.
- 9
In a small bowl, mix the sliced cucumber with white vinegar, sugar, and a pinch of salt. Set aside.
- 10
Serve the fish cakes warm with the cucumber relish and a wedge of lime on the side.
Cook it this week.
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