Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
10 Mins
Total Time:
30 Mins
Hot, spicy and wonderfully moreish – these delicious fish cakes make a fabulous first course, especially if the rest of the meal has a spicy theme.
Ingredients
Adjust Servings
-
For the Thai green curry paste
- For the fish cakes
- For the dipping sauce
Instructions
- To make the curry paste, Place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.
- For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil. Stir until the sugar had dissolved, remove from the heat and allow to cool.
- When cool add the garlic, cucumber, shallots and ginger. Mix together then pour into a serving bowl.
- Put 2 tbsp of curry paste, egg and fish into a food processor and pulse until smooth. Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans.
- Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.
- Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb – it is ready when it sizzles and turns brown. Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
- To serve, place the watercress on a large serving plate and top with the fishcakes. Serve the dipping sauce alongside. Enjoy!