Thai Fish Cakes Recipe

Introduction

Ingredients

• 500g white fish fillets (cod, haddock, or tilapia)
• 1 tablespoon red curry paste
• 1 egg
• 1 tablespoon fish sauce
• 1 tablespoon cornstarch
• 2-3 kaffir lime leaves (finely chopped)
• 2-3 tablespoons chopped fresh coriander
• 2-3 tablespoons chopped fresh basil
• 1 tablespoon chopped lemongrass
• 1 tablespoon chopped shallots
• 1 tablespoon chopped garlic
• 1 tablespoon vegetable oil
• Lime wedges and sweet chili sauce (for serving)

Instructions

1. Start by cutting the fish fillets into small chunks and place them in a food processor with the red curry paste, egg, fish sauce, and cornstarch. Process the mixture until it is well combined.
2. Next, add the kaffir lime leaves, coriander, basil, lemongrass, shallots, and garlic to the food processor and pulse until everything is finely chopped.
3. Transfer the mixture to a bowl and use your hands to shape it into small patties. You should get around 10-12 patties from this mixture.
4. Heat the vegetable oil in a frying pan over medium-high heat. Once the oil is hot, add the fish cakes and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
5. Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
6. Serve the Thai fish cakes with lime wedges, sweet chili sauce, and any other dipping sauce of your choice.

Nutrition

• Calories: 214
• Protein: 22g
• Carbohydrates: 6g
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 101mg
• Sodium: 511mg
• Potassium: 442mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 8% DV
• Vitamin C: 10% DV
• Calcium: 3% DV
• Iron: 6% DV

Conclusion