Thai Fish Cakes

Ingredients

• 1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks (Note 1)
• 3 tbsp red curry paste (Note 2)
• 1 tbsp cilantro/coriander leaves , chopped
• 1 tbsp fish sauce (sub soy sauce)
• 1 tbsp lime juice
• 1 egg
• 1/4 cup (40g) rice flour (or cornstarch / corn flour)
• 6 green beans , finely sliced (optional, Note 3)
• 4 - 6 tbsp oil (vegetable, canola, sun flower)

To Serve

• Sweet chilli sauce
• Cilantro/coriander leaves
• Lime wedges

Directions

1. Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
2. Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
3. Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
4. Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
5. Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
6. Repeat with remaining mixture, adding more oil into the skillet if required.
7. Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

Notes

1. Fish - Most of the most common white fish fillets are great here, also works great with salmon and trout. Great for: Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead, Monkfish Avoid: super lean fish (swordfish, tuna) delicate fish (flounder, Dover sole) small whole fish like sardines or mackerel Frozen fish - thaw completely, pat dry then use per recipe.