Thai fishcakes

Make fish cakes extra tasty by adding a spoonful of Thai green curry paste to the mix.

Recipe «Thai fishcakes» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g white fish fillets , skinless, boneless, 1 tbsp green curry paste, 2 snake beans , finely chopped, 1 tbsp coriander leaves, chopped, 1 egg, lightly beaten , 2 tsp light soy sauce, 1/2 lime, juiced, 1/3 cup rice flour , Sunflower oil, to fry, Sweet chilli sauce, to serve, Lime wedges, to serve.

Ingredients:

• 500g white fish fillets , skinless, boneless 
• 1 tbsp green curry paste 
• 2 snake beans , finely chopped 
• 1 tbsp coriander leaves, chopped 
• 1 egg, lightly beaten 
• 2 tsp light soy sauce 
• 1/2 lime, juiced 
• 1/3 cup rice flour 
• Sunflower oil, to fry 
• Sweet chilli sauce, to serve 
• Lime wedges, to serve 

Instructions

1. 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.
2. Using damp hands, take 1 heaped tablespoons of the mixture for each fishcake and shape into 5cm patties.
3. 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.
4. Garnish with coriander and serve with sweet chilli sauce and lime wedges.