• PREP: 15M
  • COOK: 20M
  • SERVINGS: 4
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    INGREDIENTS

  • 2 tablespoon WORLDFOODS THAI RED CURRY PASTE
  • 300g (10.7oz) white fish fillet, such as cod, cut into chunks
  • 1 egg
  • 2 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoon cornflour
  • 3 kaffir lime leaves, shredded
  • 1 tablespoon chopped coriander
  • 50g (1.7oz) green beans, finely sliced
  • Oil for frying
  • Fresh coriander leaves
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    PREPARATION

  1. Combine the fish, curry paste and egg in a food processor and process well.
  2. Transfer the mixture to a bowl, add the rest of the ingredients, except for the oil, and mix well.
  3. Mould and shape the mixture into cakes about 5cm in diameter and 5mm thick.
  4. Heat the oil in a wok or deep-fat fryer. Fry the fish cakes, a few at a time, for about 4 - 5 minutes or until golden brown.
  5. Remove and drain on kitchen paper.
  6. Garnish with fresh coriander leaves and serve.
  7. Makes about 12

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Thai Spicy Fish Cakes

Thai Spicy Fish Cakes

Ingredients

  • 2 tablespoon WORLDFOODS THAI RED CURRY PASTE
  • 300g (10.7oz) white fish fillet, such as cod, cut into chunks
  • 1 egg
  • 2 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoon cornflour
  • 3 kaffir lime leaves, shredded
  • 1 tablespoon chopped coriander
  • 50g (1.7oz) green beans, finely sliced
  • Oil for frying
  • Fresh coriander leaves
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