Thai-style Fish Cakes

This Thai delicacy is a lovely memory for Julie Goodwin from her honeymoon. They only take moments to prepare, and are bite-sized flavour bombs.

Thai-style fish cakes

This Thai delicacy is a lovely memory for Julie Goodwin from her honeymoon. They only take moments to prepare, and are bite-sized flavour bombs.

Preparation time: 15 minutes
Cooking time: 5 minutes per batch
Makes about 45

Ingredients
500g boneless, skinless white fish fillets
2 tbs cleaned, chopped coriander
roots and stems
1 egg, beaten
1 small red chilli, finely chopped
1/4 cup (35 g) cornflour
8 green beans, sliced
1 tbs fish sauce
4 shallots, sliced
1 tbs red curry paste peanut oil,
for fying

Method

Process the fish in a food processor until almost smooth, then transfer to a bowl. Add the egg, corn flour, fish sauce, curry paste, coriander, chilli, beans and shallots and mix well.

Take level tablespoons of the mixture and form into small flattened balls. Heat about 1 cm of peanut oil in a frying pan. Cook the fish cakes in batches over medium-high heat for about 1–2 minutes each side, until golden brown. Drain on paper towels.

Serve with sweet chilli sauce

MORE
From Heart of the Home by Julie Goodwin
Copyright © Julie Goodwin 2011
Reprinted by Permission of Random House Australia
All Rights Reserved
$34.95 Random House Australia
Available now from all bookshops.





    COMMENTS

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    Ellie
    5th Mar 2013
    11:49am
    If I made these fish cakes before visitors arrive, how can I reheat them without spoiling them.
    The sound delicious, and I'm sure my book club friends will agreee.


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