Thai Fish Cakes
Thai fish cakes are quick, easy and a delightfully spicy start to any meal.
  Serves:  6       Print   FavoriteLoading Add to My Favourites
  • 350 g (12 oz) white fish cut into chunks (cod or haddock or panga or…)
  • 2 tbsp Thai red curry paste
  • 1 tbsp lime juice
  • 1 green chilli, deseeded and chopped
  • 2 spring onions (scallions) cut into rounds
  • 2 tbsp chopped coriander
  • ½ tsp salt
  • Vegetable oil for shallow-frying
  1. Place all ingredients in a food processor and process for 20-30 seconds to make a paste.
  2. Use the paste to make patties about 2″ (5cm) in diameter and ¼” (5 mm) thick.
  3. Place the patties on a plate and chill in the ‘fridge for about 30 minutes.
  4. Shallow fry the patties in vegetable oil for 2 minutes each side. Remove from the oil and allow to drain on kitchen paper.
Titli's Tips
Don’t be tempted to over-process the paste into a puree – it will be very difficult to form it into patties.

Serve with a chilli dipping sauce.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 120 6%
Calories from Fat 72
Total Fat 8.1g 12%
Saturated Fat 1.2g 6%
Unsaturated Fat 6.4g
Amount Per Serving       % Daily Value
Total Carbohydrate 0.6g 0%
Dietary Fibre 0.2g 0%
Sugars 0.2g
Protein 11.2g 22%
Cholesterol 35.0mgs 11%
Percent Daily Values based on a 2,000 calorie diet.