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Thai Fish Cakes

You don’t need to use an expensive fish for these so it’s a great way to use sustainable species that you may not be familiar with.

Prep Time

5 mins

Cook Time

15 mins

Serves

18

Gluten Free

Dairy Free

Potluck

Asian

Party

Healthy

Pescatarian

$

Quick & Easy

Finger Food

Snacks & Starters

Kids

Ingredients

250 g fresh white fish fillets, boneless and skinless

1 egg

1 lime, finely grated zest of

2 tbsp chopped coriander

1 tbsp red curry paste

2 tsp fish sauce

1 tsp soft brown sugar

neutral oil, to fry

microgreens, to garnish

Method

STEP 1

To make Vietnamese Dressing, place all the ingredients in a small bowl and stir to combine. You're going to use this as a dipping sauce.

STEP 2

Combine fish, egg, lime zest, coriander/cilantro, Red Curry paste, fish sauce and sugar in a food processor and pulse 4 or 5 times to a coarse paste.

Do not overprocess – you want texture to the fish cakes.

STEP 3

Heat a little oil in a heavy-based frypan and, working in batches, shallow-fry tablespoons of the mixture over a medium heat until springy to the touch and cooked through (about 2 minutes each side).

They can be made a few hours in advance, chilled until needed and reheated in an 180°C/350°F oven for 5 minutes.

Serve warm or at room temperature garnished with microgreens or small salad leaves and accompanied by Vietnamese Dressing.

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