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Fish Cakes With Relish

Authentic.Thai's picture
Ingredients
  Boneless fish fillets 1 Pound (500 Gram, Fine Fleshed)
  Thai red curry paste 3 Tablespoon
  Chopped fresh coriander 2 Tablespoon
  Fresh basil leaves 1 Tablespoon
  Egg white 1
  Green beans 3 Ounce, finely chopped (90 Gram)
  Kaffir lime leaves 2 , finely shredded
  Vegetable oil 1 Cup (16 tbs) (For Shallow Frying)
For cucumber relish
  Cucumber 1 , seeded and chopped
  Fresh red chilies 1 , chopped
  Sugar 1 Tablespoon
  Rice vinegar 2 Tablespoon
  Water 1 Tablespoon
  Chopped roasted peanuts 1 Tablespoon
Directions

1. Place fish, curry paste, coriander, basil and egg white in a food processor and process to make a smooth thick paste. Place mixture in a bowl, add beans and lime leaves (if using) and mix to combine. Cover and refrigerate for 1 hour.
2. To make relish, place cucumber, chilli, sugar, vinegar, water and peanuts (if using) in a bowl and mix to combine. Cover and refrigerate until required.
3. Using wet or lightly oiled hands, take 2 tablespoons of fish mixture and roll into a ball, then flatten to form a disk. Repeat with remaining fish mixture.
4. Heat about 2.5 cm/1 in oil in a frying pan over a high heat and cook fish cakes, a few at a time, for 2 minutes each side or until well browned and cooked through. Drain on absorbent kitchen paper and serve hot fish cakes with relish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Fried
Dish: 
Cake
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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