Simple, delicious and flavorful Thai fish cakes! They are super easy to make, have a fairly spongy but tender texture and are ready in just 10 minutes.
500gwhite fish fillets , skinless and cut into chunks
3tablespoonred curry paste
2tablespoonfresh cilantro leaves, chopped
3spring onions, sliced
1egg
1tablespoonfish sauce
1tablespoonlime juice
⅓cupcornstarch
5tablespoonvegetable oil
Instructions
In the food processor, add fish, cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is combined together.
Transfer the mixture to a mixing bowl and stir in cornstarch and green onions until incorporated.
Measure about ¼ cup of the mixture of thick patties.
Heat the oil in a skillet or frying pan over medium high heat, add the patties and cook for 2 minutes for each side or until deep golden brown.
Transfer to a plate lined with paper towels and serve warm.
Notes
Allow the mixture some time in the food processor to enable it to become paste consistency. You can tell that the paste is ready when it does not fall off a spoon when it is turned upside down