Thai-style fish cakes
serves 4
ingredients
350g/12oz cod fillet, skinned
1 tablespoon Thai fish sauce
2 teaspoons Thai red curry paste
1 tablespoon freshly squeezed
lime juice
1 garlic clove, crushed
4 fresh or dried kaffir lime
leaves, crumbled
1 egg white
3 tablespoons chopped fresh
coriander
125ml/4fl oz vegetable oil
• Put the cod into a blender or food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white, and process until a smooth paste forms. Add the coriander and process again until mixed thoroughly.
• Divide the fish cake mixture into eight. Roll into balls, then flatten to make small round patties. (If you like, make smaller patties for canapés, but don’t cook as long.)
• Heat the oil in a frying pan over a medium heat. Add the fish cakes in batches, frying for 3–4 minutes on each side until golden brown.
• Remove from the pan using a spatula, drain on kitchen paper, and serve hot.
serves 4
ingredients
350g/12oz cod fillet, skinned
1 tablespoon Thai fish sauce
2 teaspoons Thai red curry paste
1 tablespoon freshly squeezed
lime juice
1 garlic clove, crushed
4 fresh or dried kaffir lime
leaves, crumbled
1 egg white
3 tablespoons chopped fresh
coriander
125ml/4fl oz vegetable oil
• Put the cod into a blender or food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white, and process until a smooth paste forms. Add the coriander and process again until mixed thoroughly.
• Divide the fish cake mixture into eight. Roll into balls, then flatten to make small round patties. (If you like, make smaller patties for canapés, but don’t cook as long.)
• Heat the oil in a frying pan over a medium heat. Add the fish cakes in batches, frying for 3–4 minutes on each side until golden brown.
• Remove from the pan using a spatula, drain on kitchen paper, and serve hot.
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