Thai fishcakes are often eaten in Thailand alongside a main meal with rice. In the UK, many people will eat it on its own as a starter. However it is consumed, this quick and simple recipe was a firm favourite with our customers at my mum’s restaurant and with students at our cookery school.
Below is the video which we uploaded to YouTube. You can also view it by clicking on this link: Thai Fishcakes.
500g fish paste, defrosted
200g green beans, thinly sliced
4 keffir lime leaves, very thinly sliced
2 tbsp fish sauce
2 tbsp granulated sugar
2 tbsp Thai red curry paste
2 tbsp of water
Cooking or vegetable oil, as needed (up to 1 litre)
For the dip
2 inches of cucumber, quartered with the seeds removed and then sliced
2 tbsp crushed salted peanuts
2 tbsp of chopped coriander
4 tbsp of sweet chilli sauce
Mix the sugar, fish sauce, water and curry paste in a bowl.
Add the defrosted fish paste, green beans and lime leaves.
Using approximately 1 heaped tablespoon or a golf ball size of the mixture and make a mini patty.
Heat the vegetable oil in a wok or saucepan on a medium heat. Slowly drop in the patties and fry for about 2 minutes or until brown in colour with crispy edges.
In a serving bowl, combine the peanuts, coriander, cucumber and sweet chilli sauce.
I hope you enjoy our Thai fishcakes. Please let me know if you make Thai fishcakes with this recipe and tweet me a photo @beth_denny.