Thai Fish cakes



500 grams white fish meat (cod, haddock, hake, etc) , minced or cut into chunks
1 egg
1/2 cup Thai string beans, sliced fine
1 tablespoon of salt
3 tablespoon fresh kaffir lime leaves, minced or chopped
1 tablespoon of palm sugar
1 tablespoon of red curry paste
3 cups cooking oil for frying
Chilli sauce to dip


Cut the fish into small pieces and then grind it up in a food processor, or pound it in a mortar and pestle until it’s a paste.
Place in a large mixing bowl, and add the rest of the ingredients (except the oil).

You can add more of the red curry paste for a spicier flavour.
Knead the mixture  by hand until it’s sticky enough to mould it into rounds of about 2 inches wide and ½ inch thick.
Inn a wok or frying pan heat the oil at a medium or high heat. Add the fish cakes and fry until they are golden brown on both sides.
Remove the fish cakes with a slotted spoon and drain them on kitchen paper
Serve with chilli sauce.

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{August 19, 2011} {Tags: , , }