I cannot believe I haven’t made these before, they are so easy to whip up!
Fish cakes are my favourite appetizer to order at Thai restaurants. I like them so much that I made and ate this whole batch by myself while hubby was working late. In my defence, that was all I had for dinner. I just couldn’t help myself.
But it’s only fish and veggies – which are healthy, right? Let’s just conveniently not mention all the oil they’re fried in. It will be our dirty little secret, OK?
When eaten as part of a balanced meal, or as a delicious canapé, these are sure to impress your guests. Simply make them an hour or so before your guests arrive and leave to keep warm in a low oven.
Alternatively, fry and eat them as you go like I did. Then go to the gym and run hard for 30 minutes and smile to yourself because it was worth it.
Gingery fish cakes recipe
makes approximately 15 small fish cakes
2 garlic cloves
1/2 long red chilli
2 green onions (scallions)
15g root ginger (thumb-sized piece)
3 kaffir lime leaves, centre stem removed
200g white fish fillet, roughly chopped
1 egg, lightly beaten
1 tablespoon Thai red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
80g green beans, finely chopped
vegetable oil, for shallow frying
sweet chilli sauce, to serve
1. Place the garlic, chilli, onions, ginger and lime leaves into a food processor and blitz to a paste.
2. Add the fish and egg and pulse until combined. Transfer to a large bowl.
3. Add the curry paste, sugar, fish sauce, soy sauce and green beans and mix thoroughly (it’s best to use your hands).
4. Shape the mixture into small patties with damp hands* and then shallow fry in small batches for 2 minutes on each side. Enjoy immediately dribbled with sweet chilli sauce.
*If you are feeling fancy, use two spoons to shape the patties into pretty quenelles, and then shallow fry.