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Tiscali Food and Drink
Thai fish cakes
Ingredients
300 g / 10 ½ oz of firm white fish
1 egg
1 tsp of minced Coriander
1 tsp of palm sugar
1 tbsp of Red Curry Paste
100 g / 3 ½ oz of mashed potatoes
4 Spring Onions, finely chopped
50 g / 1 ¾ oz of green beans, finely chopped
Salt and freshly ground pepper
Oil, for shallow frying
Method
Put the fish, egg, coriander, palm sugar and curry paste in a food processor and whiz until almost smooth. Transfer the mixture into a large bowl and mix with the mashed potato, spring onions and green beans. Roll 2 tablespoons of the mixture into a ball then flatten to form a circle. Repeat with the remaining mixture.
Shallow fry the fish cakes in hot oil of 5-6 minutes until browned. Drain on kitchen paper. Serve with Chilli Dipping Sauce.
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