Zingy Thai Fish Cakes
Equipment
- Food processor
- Spatula
- Chopping board
- Chopping knife
- 2 x mixing bowl
- Microplane
- Frying pan
- Fish slice
Ingredients
- 225 g skinless and boneless white fish fillets such as haddock or cod
- ½ tbsp fish sauce nam pla
- 1 egg small
- 1 small handful fresh coriander
- ½ tbsp Thai red curry paste
- ½ red chilli
- 1 clove garlic
- 1 thumb sized piece fresh ginger small
- ½ lime zest and juice
- 40 g green beans
- 2 spring onion
- 2 tbsp sunflower oil
- sweet chilli sauce to serve
For the salad:
- 50 g lamb’s lettuce
- ¼ cucumber
- ½ mango small, ripe
- 1½ spring onion
- ½ red chilli
- 1 small handful fresh coriander leaves picked
- ½ tbsp sunflower oil
- ¼ lime
Instructions
- Do a bit of prep for the fish cakes. Roughly chop the coriander. Deseed and finely chop the red chilli.
- Peel and finely chop the garlic and ginger.
- Finely slice the green beans and roughly chop the spring onions.
- Place the fish in a food processor and blitz for 3 seconds or so until smooth.
- Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger, and grated lime zest and juice and blitz again until everything is combined.
- Stir through the green beans and spring onions.
- With damp hands, form the mixture into 6 balls and flatten to make fish cakes. Leave in the fridge while you make the salad.
- For the salad, deseed and finely dice the cucumber.
- Peel and dice the mango and slice the spring onions thinly.
- Deseed and finely chop the red chilli and roughly chop the coriander.
- Combine the cucumber, mango, spring onion, chilli, and coriander in a mixing bowl or platter. Drizzle over the sunflower oil and squeeze over the lime juice. Season with salt and toss everything together.
- Heat the oil in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side. Remove with a fish slice and drain on a plate lined with kitchen paper.
- Serve the fish cakes with plenty of the lamb’s lettuce and salad, with sweet chilli sauce to dip on the side.
Notes
Fishcakes really are so simple to make. You basically bung all ingredients in a food processor, shape the fish cakes and then fry them. It could couldn’t be easier. Experiment with the flavours - I like my fish cakes spicy so I add a chilli to kick up the heat, but you can leave it out if you prefer.
Nutrition
Calories: 212kcal
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