Thai Fish Cakes
These vibrant, aromatic Thai fish cakes are packed with fresh herbs and spices, offering a perfect balance of heat and texture.
Ingredients
- •1 lb (450g) white fish fillets (cod or tilapia), cut into chunks
- •2 tablespoons red curry paste (ensure it is shellfish-free)
- •1 large egg, lightly beaten
- •1 tablespoon fish sauce (ensure it is anchovy-based and kosher-certified)
- •1 tablespoon palm sugar or brown sugar
- •4 kaffir lime leaves, very finely shredded
- •1/2 cup green beans, sliced into very thin rounds
- •1/4 cup fresh cilantro, finely chopped
- •1/2 cup vegetable oil for frying
Instructions
- 1
Place the fish chunks into a food processor and pulse until finely minced but not completely pureed.
- 2
Add the red curry paste, egg, fish sauce, and sugar to the food processor and pulse until well combined.
- 3
Transfer the mixture to a mixing bowl and fold in the shredded lime leaves, sliced green beans, and chopped cilantro.
- 4
With damp hands, shape the mixture into small, flat patties about 2 inches in diameter and 1/2 inch thick.
- 5
Heat the vegetable oil in a large non-stick skillet over medium heat.
- 6
Fry the fish cakes in batches for about 3 to 4 minutes per side until they are golden brown and cooked through.
- 7
Drain the cooked cakes on paper towels and serve warm with a side of sweet chili dipping sauce.
💡 Chef tips
- Ensure your fish is very cold before processing to maintain the best texture for the cakes.
- If the mixture is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.
- You can prepare the patties ahead of time and store them in the fridge for up to 4 hours before frying.
✅ How it should turn out
The finished fish cakes should be golden and crispy on the outside, tender and fragrant on the inside, with a distinct aroma of lime leaves and a savory, slightly spicy flavor profile.