Thai Fish Cakes
450g skinned firm white fish (hake/cod)
45g (¼ C) rice flour
1 T fish sauce
1 egg, lightly beaten
3 T coriander leaves
3 T red curry paste
100g green beans, thinly sliced
2 spring onions, finely chopped
Oil
Sweet chilli sauce
45g (¼ C) rice flour
1 T fish sauce
1 egg, lightly beaten
3 T coriander leaves
3 T red curry paste
100g green beans, thinly sliced
2 spring onions, finely chopped
Oil
Sweet chilli sauce
Roughly chop fish into chunks, process in food processor for 20 seconds, until smooth. Add rice flour, fish sauce, coriander, curry paste, process for 10 seconds until well combined, or finely chop and blend by hand. Transfer into large bowl. Mix in green beans and spring onion. With wet hands, form 2 T of mixture at a time into flattish patties. Heat oil in pan over medium heat. Cook four fish cakes at a time until golden brown. Drain on paper towels and serve with sweet chilli sauce on side.