Spicy Thai Fish Cakes With Green Beans Recipes

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

Steps:

• Finely chop fish (may use blender or food processor, or just good chopping skills).
• Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
• Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
• Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
• Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.

Steps:

• Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
• Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
• Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
• Step 4: Serve hot with chili sauce.

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.