I learnt how to make these Thai fish cakes at a cookery school in northern Thailand. They are easy to make and can be prepared in advance and warmed in the oven before serving.
Thai Fish Cakes
Yield 30 fish cakes
- 450g firm white fish fillet
- 1-2 tbsp red curry paste
- 4-5 kaffir lime leaves
- 100g french beans finely sliced
- 1-2 tbsp cornflour
- 2 tbsp salt water
- Light cooking oil for frying
- First of all, put the fish, cornflour, water, kaffir lime leaves and red curry paste into a food processor. Next blitz the ingredients using the pulse setting, until the fish is broken up and forms a paste.
- Add the green beans and blitz again to mix together.
- With wet hands, take small amounts of the mixture, roll into a ball and then flatten into a pattie. Chill in the refrigerator for about 10 minutes.
- In a saucepan, add about a third of light cooking oil, such as rapeseed oil and heat over a medium flame.
- When the oil is hot, fry 4-5 fish cakes at a time until they are golden brown. Be careful to ensure the oil is not too hot otherwise the fish cakes won’t be cooked on the inside.
- Drain on kitchen paper and serve immediately with a dipping sauce.
- If you prefer, you can make the fish cakes a few hours before serving. Keep in the refrigerator and re-heat in the oven around 180°C until hot all the way through.