With a little bit of tweaking you can adjust these Tasty Thai Fish Cakes to suit your tastes. And the recipe also includes a refreshing cucumber dipping sauce, which can be used for other dishes, too.
- 450g firm white boneless fish fillets, chopped
- 1/2 teaspoon ginger, grated
- 3 tablespoons coriander leaves, chopped
- 2 spring onions, roughly chopped
- 5 green beans, trimmed and roughly chopped
- 1 teaspoon soy sauce (or 1 teaspoon tamari)
- 1 egg
- 3 teaspoons red curry paste
- light olive oil (or rice bran oil), for shallow frying
Cucumber dipping sauce
- 60ml white vinegar
- 75g sugar
- 1/2 Lebanese cucumber, seeded and finely chopped
- 1 long red chilli, seeded and finely chopped
- 2 teaspoons fish sauce
- 2 tablespoons roasted peanuts, finely chopped
To make the cucumber dipping sauce, place the vinegar and sugar in a small saucepan with 125ml water. Place over low heat and cook for 4 minutes, stirring until the sugar has dissolved. Bring to a simmer and continue cooking for a further 10 minutes, or until syrupy. Remove from the heat. Add the cucumber, chilli, fish sauce and peanuts and stir to combine. Set aside to cool.
To make the Thai Fish Cakes, place the fish, ginger, coriander, spring onion, beans and soy sauce in a food processor and process until almost smooth. Add the egg and process until well combined. (Set aside some of the fish mixture for your child.) Stir the red curry paste through the remaining mixture.
Heat the oil in a large frying pan over medium heat. Working in batches, drop heaped tablespoonfuls of the fish mixture into the hot pan and cook for 1–2 minutes on each side, or until cooked through and golden. Drain on paper towel and keep warm.
Serve the warm fish cakes with the cucumber dipping sauce on the side (omit the dipping sauce for your child).
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