Thai fish cakes

4 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe
These healthy fish cakes are highly addictive.

By Food24 January 22 2014
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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
green beans — mangetout and baby corn
fresh coriander
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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.

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