Thai fish cakes
Updated: Feb 16
This is a delicious starter recipe and makes for a great nibble at a drinks party too.
Serves 6 as a starter
Prep time: 30 minutes plus 1 hour chilling time
Cook time: 30 minutes
400g skinless, boneless cod fillets, roughly chopped
1tbsp Thai red curry paste
2 tsp nam pla or fish sauce
1½ tsp soft brown sugar
1 kaffir lime leaf, shredded (or zest from ½ a lime)
1 egg white
1/2 a lemongrass stalk, finely chopped
1tbsp coriander leaves, plus extra to serve
50g green beans, thinly sliced into rounds
1 red chilli, seeded and finely chopped
2tbsp sesame seeds
sunflower oil for frying
50ml white wine vinegar
50g caster sugar
1/2 cucumber, diced
2 shallots, finely chopped
1. Put the cod, curry paste, fish sauce, sugar, lime leaf, egg white, lemongrass and coriander in a food processor with a tiny pinch of salt. Whizz to a smooth paste, then stir in the chopped beans and chilli, before shaping the mixture into about 18 small patties. Sprinkle both sides with some sesame seeds, then arrange on trays lined with baking paper, and chill for an hour to firm up.
2. Meanwhile, gently heat the vinegar and sugar with 1 tbsp water until the sugar has dissolved. Boil for 1 minute, then remove from the heat and cool before stirring in the cucumber and shallot.
3. Heat the oven to 160C/fan 140C/gas 3. Gently heat some oil in a large frying pan and fry the fishcakes, a few at a time, until golden on both sides. Transfer to the oven to finish off, then keep warm while you fry the rest. Pile onto a platter scattered with more coriander, with the cucumber pickle alongside.