Thai fish cakes

Name: Thai fish cakes
Cuisine: Thai
Ingredients: vegetable oil, for frying; Thai Sweet Chilli Sauce, to serve; 4 kaffir lime leaves, finely shredded, or zest of 1 lime; 1 medium, fresh red chilli, deseeded and finely chopped; 1 tablespoon Thai Red Curry Paste; 450 g/1 lb firm, white fish fillets, skinned, boned and roughly chopped; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 50 g/2 oz snake beans or French green beans, finely chopped; 1 egg, beaten; 4 kaffir lime leaves, finely shredded, or zest of 1 lime; 50 g/2 oz snake beans or French green beans, finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

450 g/1 lb firm, white fish fillets, skinned, boned and roughly chopped
1 tablespoon

Asia
Thailand
Fish course
Starter
Pescatarian
Gluten-free

Method

Put the fish in a food processor and whiz to a smooth paste. Add the curry paste, fish sauce and egg and blend into the fish.
Tip this mixture into a bowl and add the beans, lime leaves or zest and the chopped chilli. Dip your hands in a little cold water and shape the fish mixture into small patties about 5