Name: Thai fish cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 600 g hake fillets; 3 Tbs fish sauce; 1 Tbs brown sugar or palm sugar; 2 garlic cloves, chopped; 2 tsp fresh ginger grated; 259 ml fresh coriander roughly chopped; 3 Tbs curry paste red; lime zest only; 1-2 tsp chilli paste; 2 Tbs cornflour maizena; 1 eggs beaten; 1 spring onions finely chopped; oil for shalow frying; sweet chilli sauce; soya sauce thick, chopped chilli and coriander; green beans mangetout and baby corn; fresh coriander

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Ingredients (17)

600 g	hake — fillets
3 Tbs	fish sauce
1 Tbs	brown sugar — or palm sugar
2	garlic — cloves, chopped
2 tsp	fresh ginger — grated
259 ml	fresh coriander — roughly chopped
3 Tbs	curry paste — red
	lime — zest only
1-2 tsp	chilli paste
2 Tbs	cornflour — maizena
1	eggs — beaten
1	spring onions — finely chopped
	oil — for shalow frying

Dipping sauce:

	sweet chilli sauce
	soya sauce — thick, chopped chilli and coriander

TO SERVE:

	green beans — mangetout and baby corn
	fresh coriander

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Method:

Process the hake, fish sauce, sugar, garlic, ginger, coriander, curry paste, zest and chilli in a food processor for +- 20 seconds.

Add the corn flour and egg and blitz for another 10 seconds. Do not over process.

Spoon mixture into a mixing bowl and add the spring onions. Mix until evenly combined.

Cover and rest in the fridge for at least 30 minutes.

Use wet hands and shape 2 tablespoons of mixture per patty – flatten them slightly for even cooking.

Heat a large nonstick frying pan with 3 cm of oil. Fry the patties over a moderately high heat until golden and cooked through (about 3-4 minutes a side).

Drain excess oil on paper towel.

Serve hot or room temperature with dipping sauces and steamed greens. Garnish with coriander.

TIP: For bigger patties, fry each side until golden and cook through in a 200°C oven for +- 15 minutes.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.