Cook and Scale
Thai Fish Cakes
4 servings · 32 min total
Bouncy, fragrant fish cakes packed with red curry paste and kaffir lime, pan-fried until golden. Served with a sweet-sour cucumber relish.
Ingredients
- 500 g cod fillet, roughly chopped
- 3 tbsp red curry paste
- 1 egg
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 60 g green beans, thinly sliced
- 4 kaffir lime leaves, finely sliced
- 3 tbsp vegetable oil
- 1 cucumber, diced
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- 1 fresh chilli, sliced
- 2 tbsp peanuts, crushed
Contains: Egg, Peanut, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blend the fish paste — In a food processor, blitz the cod, red curry paste, egg, fish sauce, and brown sugar until smooth and sticky.
- 2.
Shape the fish cakes — Transfer to a bowl and fold in the green beans and kaffir lime leaves. Shape into 12 small patties, about 1cm thick.
- 3.
Fry until golden — Heat the vegetable oil in a pan over medium heat and fry the fish cakes for 5 minutes per side until golden brown and cooked through.
- 4.
Make the dipping sauce — For the dipping sauce, mix the cucumber, rice vinegar, white sugar, chili, and peanuts in a small bowl. Serve alongside the warm fish cakes.