Grab a few ingredients, then see out the winter with these fast and fragrant Thai fish cakes.
- To make dipping sauce, place sugar, vinegar and 80ml (1/3 cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until sugar dissolves. Stir in chillies, lemon zest and juice,and half the coriander. Refrigerate until needed. Makes 180ml (3/4 cup).
- To make fish cakes, process fish, curry paste, egg, garlic and ginger in a food processor until combined. Transfer to a large bowl. Add beans and remaining coriander. Using your hands, combine well. Season with salt and pepper. Divide the mixture into 12 portions and shape into 5cm patties.
- Fill a large frying pan with 3cm of oil and heat over high heat. Cook fish cakes, in 2 batches, for 1 1/2 minutes each side or until cooked through. Drain on paper towel.
- Divide fish cakes among plates and scatter with extra coriander and roasted cashews, if using. Serve with dipping sauce and steamed jasmine rice.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set