Thai Fishcakes with Cucumber Dipping Sauce

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

0/32 Ingredients
Adjust Servings
    For the Thai green curry paste
  • For the fish cakes
  • For the dipping sauce

Instructions

0/7 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!

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