Thai-style fish cakes

Name: Thai-style fish cakes
Yield: 4
Ingredients: 500 g White fish fillets, skinned and boned, I recommend tarakihi, gurnard or a mixture (Main); 1 Egg, lightly beaten; 1 cup Bean sprouts; 2 Tbsp Thai green curry paste, use up to 4, or to taste (Main); 2 tsp Fish sauce; 1 cup Chopped fresh coriander, leaves and stalks; 1 pinch Freshly ground black pepper, to taste; 1 Tbsp Rice bran oil, use up to 2

for 4 people

Jan Bilton

Food writer and cookbook author.

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I love Thai fish cakes but often those served in New Zealand are rubbery and tasteless and nothing like those that can be enjoyed in Thailand. I’m sure many travellers would agree with me. Here is my favourite recipe for them to make at home.

I used Asian Home Gourmet's Thai green curry spice paste. These fish cakes can be served as a starter or a main.

Ingredients

500 g	White fish fillets, skinned and boned, I recommend tarakihi, gurnard or a mixture (Main)
1	Egg, lightly beaten
1 cup	Bean sprouts
2 Tbsp	Thai green curry paste, use up to 4, or to taste (Main)
2 tsp	Fish sauce
1 cup	Chopped fresh coriander, leaves and stalks
1 pinch	Freshly ground black pepper, to taste
1 Tbsp	Rice bran oil, use up to 2

Directions

Cut the fish fillets into chunks. Place all the ingredients except the oil in a food processor.
Whizz, until well mixed. Place in a bowl, cover, and refrigerate for 1 hour.
Shape the mixture into 10 patties about 5cm in diameter .
Heat the oil in a non-stick frying pan and sauté the patties on medium-low, turning once, until golden and cooked about 4 minutes.