These truly are The Best Thai Fish Cakes, so delicious
Serves
1
Prep time
10 Minutes
Cooking time
10 Minutes
Ingredients
- 125g-150g white fish fillet
- 1 heaped teaspoon red curry paste
- pinch sugar
- 1 tablespoon fish sauce
- 1 tablespoon egg white (frozen)
- 6 (50g) green beans, thinly sliced
- 2 large kaffir lime leaves, finely chopped
- *optional dash Sriracha sauce for extra heat
- Spray oil
Dipping Sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lime juice
- 1 heaped teaspoon chopped fresh coriander
Optional extras to suit taste
- dash fish sauce
- pinch sugar
- dash Sriracha sauce
Garnish with coriander sprigs
Method
- Preheat oven 180º
- Place the fish in food processor and blend till smooth
- Add curry paste, sugar, fish sauce, egg white and process for 10 seconds till well combined
- Spray small muffin tins with oil
- Divide the fish mixture evenly into 6 muffin tins
- Cook in oven for 10 minutes
- Meanwhile make the dipping sauce
- Combine all ingredients except extras, taste and adjust with optional extras to suit your taste buds
- Serve fish cakes with dipping sauce and garnish with coriander sprigs
Note:
I buy the carton of egg whites and freeze them in 1 tablespoon ice cubes to use when you need half an egg for a recipe. It works for me.
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