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Thai fish cakes

8 servings Prep: 10 mins, Cooking: 20 mins
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Make this sensational Thai dish in a few simple steps.

By Food24 May 27 2010
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Thai fish cakes
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Ingredients (12)

fish — fillets, skinned and deboned
fresh coriander — handful
sweet chilli sauce
soy sauce
fish sauce
onions — chopped
garlic — cloves, chopped
ginger — preserve
yellow curry paste
oil
sesame oil
1 eggs
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Method:

Cut fish into small pieces.

Add coriander, chilli sauce, soy sauce, fish sauce and egg. Allow to
marinade in fridge for 30 mins.

Heat oil in pot and fry onions until golden.

Add ginger and garlic and fry for 2 mins

Add the curry paste and cook for a further 2 mins

Allow to cool and mix into the fish mixture.

Blend in the food processer until smooth (don’t add a lot at one time).

Once blended, mix well and roll into appropriate size patties (use warm
water to dip your hands in when rolling).

To serve: Serve on a bed of cucumber noodles (you can make these with a mandolin) and a bowl of sweet chilli sauce.

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