Thai fish cakes

Thai-fish-cakes

Prepare Time: 1:25 | Cook Time: 0:25 | Difficulty: CAPABLE COOKS

Ingredients

Dipping sauce

Nutrition

Energy

1565kJ

Fat saturated

3.00g

Fat Total

18.00g

Carbohydrate sugars

21.00g

Carbohydrate Total

22.00g

Dietary Fibre

3.00g

Protein

29.00g

Cholesterol

143.00mg

Sodium

1716.71mg

All nutrition values are per serve.

Method

  1. Make dipping sauce: Combine 1/2 cup cold water, vinegar and sugar in a small saucepan over low heat. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer. Cook for 5 minutes or until slightly syrupy. Remove from heat. Add cucumber, chilli, fish sauce and peanuts. Stir to combine. Set aside to cool.

  2. Grease and line a large baking tray. Place fish, curry paste, fish sauce, egg and sugar in a food processor. Process until well combined. Transfer to a bowl. Add beans and kaffir lime. Stir to combine.

  3. Using 2 tablespoons of mixture at a time, shape mixture into sixteen 2cm-thick patties. Place on prepared tray. Cover and refrigerate for 1 hour, if time permits.

  4. One-third fill a wok with oil. Heat over medium heat until hot. Cook fish cakes, in batches, turning, for 5 minutes or until golden and cooked through. Serve with dipping sauce.


Super Food Ideas – March 2007 , Page 60

Recipe by Alison Adams
Photography by Mark O'Meara

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