Thai fish cakes

Thai fish cakes

Serve as a starter, snack or with a party spread.

By , 21 September 2015
Thai fish cakes
  • Ready in: 25 mins
  • Serves: 16
  • Price: 32p per serving
Nutritional Info
Each 47g serving contains
  • Fat high
    9.7g
    14%
  • Saturates med
    1.5g
    7%
  • Sugars low
    0g
    1%
  • Salt med
    0.36g
    6%
  • Energy 473KJ 113KCAL
    6%
of your reference intake.
Typical energy values per 100g: 1006kJ/240kcal.
Ingredients
  • 450g river cobbler fillets (skinless and boneless)
  • 1 level tbsp Asda Red Thai Curry Paste
  • 1 medium free-range egg
  • 1 tbsp Thai Fish Sauce (nam pla)
  • 1⁄2 lime, zest of
  • 1 level tsp sugar
  • 1 large red chilli, de-seeded and finely chopped
  • 50g fine green beans, thinly sliced into discs
  • 150ml sunflower oil
Method
  • Cut the fish into cubes and put in a food processor with the curry paste, egg, fish sauce, lime zest, sugar and a pinch of salt. Process until the mixture is finely minced.

  • Stir in the chilli and beans. Shape into 16 fish cakes and put them on a tray. Heat the oil in a pan and fry as many fish cakes as you can comfortably fit for 1-2 minutes on each side.

  • Drain on kitchen paper and serve with dipping sauce.