Make fish cakes extra tasty by adding a spoonful of Thai green curry paste to the mix.
- Process fish in a food processor until coarsely minced. Transfer to a bowl with green curry paste, beans, coriander leaves, egg, soy sauce, lime juice and rice flour. Mix well.
- Using damp hands, take 1 heaped tablespoons of the mixture for each fishcake and shape into 5cm patties.
- Heat 1cm sunflower oil in a frypan over medium-high heat. In batches, cook fishcakes for 2 minutes each side or until golden brown. Drain on paper towel and keep warm in a low oven while you cook the remaining cakes.
- Garnish with coriander and serve with sweet chilli sauce and lime wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set