Thai Fishcakes
Delight your taste buds with these aromatic and flavorful fish cakes. Bursting with the zesty tang of ginger, lemongrass, and lime, mixed with the heat from red chili, these crispy patties are perfect for a quick and satisfying meal. Enjoy them with a side of fresh salad leaves, lime wedges, and a drizzle of sweet chili sauce for a truly delightful culinary experience.
— Constant Cookbook
Ingredients
- 250g-300g white fish fillets (eg haddock, pollock), chopped
- 2 cloves garlic, peeled and roughly chopped
- 5cm ginger, peeled and roughly chopped
- 1 stalk lemongrass, outer leaves removed and white part roughly chopped
- 3 spring onions, finely chopped
- 1 red chilli, roughly chopped (or 4 dried chillies, de-seeded and soaked in hot water for 10 minutes)
- handful of fresh coriander
- 1 tbsp groundnut oil
- 3 tsp fish sauce
- half a tsp salt
- zest of 1 lime
- 1 tsp sugar
- 1 egg lightly beaten
- groundnut oil for frying
- salad leaves, lime wedges and sweet chilli sauce to serve
Instructions
- Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
- Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
- Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.
Yield
Serves 4
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