Thai Fish Cakes
These Thai Fish Cakes are just like the ones sold on the streets in Thailand. Red curry paste gives them punch and the right amount of heat.
Servings 4 people
Calories 580kcal
Ingredients
- 1 lb cod, cut into chunks (454 g)
- 2 tablespoon red curry paste
- 1 tablespoon chopped cilantro
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 egg
- ¼ cup white rice flour
- ½ cup thinly sliced, green beans
- 6 tablespoon oil for frying
- SERVING: Thai sweet chile sauce, cilantro and lime wedges
Instructions
- Place cut up fish in food processor and pulse a few times.
- Add curry paste, cilantro, fish sauce, lime juice and egg. Pulse until combined and fish is finely minced but not mushy.
- Transfer to a bowl and sprinkle with rice flour and green beans. Stir until evenly mixed.
- Using a scoop, portion mixture onto a baking tray lined with parchment paper. Gently pat mixture into patties about ½ inch thick. I use a 3 tablespoon size scoop.
- Heat generous amount of oil in skillet over medium high heat.
- Gently place fish cakes in oil and cook 2 minutes per side until golden brown. Transfer to plate lined with paper towel. Keep warm until they are all cooked. Add more oil to the pan as needed.
- Serve with Thai Sweet Chile Sauce for dipping.
- Garnish with cilantro and lime wedges.
Nutrition
Serving: 100g | Calories: 580kcal | Carbohydrates: 40g | Protein: 86g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 195mg | Sodium: 1662mg | Potassium: 2091mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5323IU | Vitamin C: 18mg | Calcium: 149mg | Iron: 3mg
