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Thai fish cakes

Thai fish cakes

0
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
6
Difficulty
Moderate
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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