Food & Wine
Thai fish cakes
Delicious, filling and imbued with exotic flavours, these Thai-style fish cakes tick all the boxes. Try this recipe for your family today.
Ingredients:
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tablespoons fish sauce
- 2 tablespoons sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
Method:
- Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat.
- Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown.
- Transfer to a plate lined with paper towel.
- Repeat with the remaining fish mixture, reheating the pan between batches.
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