Thai fishcakes with a chilli-lime dipping sauce
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 - 4
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Cuisine
Thai
Thai fishcakes with a chilli-lime dipping sauce
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Easy Thai fishcakes with a delicious chilli & lime dipping sauce
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Ingredients
- 500 gm fresh hake I found fresh hake mince which worked perfectly
- 1 egg I couldn't halve this, so use 1 egg if you double the recipe too
- 1 Tbs 15ml Thai red curry paste
- 1 tsp 5ml sugar (I used palm sugar because I love it so much)
- 2 tsp 10 ml Thai fish sauce
- 1 Tbs 15ml chopped fresh coriander
- 3 spring onions white part only chopped
- oil for frying
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Instructions
- Cut the fish into chunks and place in a food processor with the chopped onions, egg, coriander, red curry paste, sugar, and fish sauce and blend until it comes together in a paste (not too smooth)
- Heat the oil in a non-stick frying pan and roll balls out of the fish mixture to your desired size (wet hands make this easier). I think smaller is nicer here as they are quicker to fry and make the perfect dipping snack
- Fry on either side until golden and set aside to drain on kitchen paper.
Notes
- Store any leftover Thai fishcakes in the fridge and reheat them in the microwave or an air fryer.
- Store the dressing in a sealed container in the fridge.
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