Thai fish cakes
0
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
An easy-to-make takeaway favourite, perfect to pack into a snack box with salad veggies for lunch on the go. Pack the dipping sauce into a separate small container for the full flavour experience.
Ingredients
Skinless white fish, raw
125 g, skinless, fillet, chopped
Red curry paste
2 tsp, (Thai variety)
Caster sugar
¼ tsp
Fish sauce
2 tsp
Lime rind
½ tsp, finely grated
Green string beans
15 g, thinly sliced
Fresh coriander
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Process fish in a mini food processor to form a coarse paste. Add curry paste, sugar, fish sauce and lime rind and process until combined. Transfer mixture to a bowl. Stir in green beans and coriander. Using damp hands, divide mixture into 6 equal portions. Shape each portion into a ball then press gently to flatten.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish cakes for about 2 minutes on each side or until golden and cooked through. Transfer to a plate and serve.
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