Thai Street Food -Thai Fish Cakes

Thai Fish Cakes

These I serve as a side dish with a Thai curry.  We first had them when visiting a street market in Bangkok and they have been a firm favourite in our household ever since.   They are very easy to make and only take a few minutes to cook in oil.

Thai Fish Cakes

Makes 8 fish cakes

300g of firm white fish

1 tbs of red curry paste (I used a good quality Thai Curry paste such as May Ploy)

100g green beans chopped

A small bunch of coriander chopped 

Juice of 1/3 lemon

1 tsp of fish sauce 

1 free range egg

300g of firm white fish

Place the fish in a food processor and blend until the fish is a fine mixture, be careful not to allow the mixture to become pureed. 

Chopped green beans

Chop up the green beans finely and then add all the contents into a mixing bowl.  Mix all ingredients together making sure that the curry paste especially has combined well with everything else.

Place all ingredients into a mixing bowl

When all the ingredients are combined make the cakes, there should be enough for about 8 evenly sized cakes.

Make some cakes from the mixture

You can then either shallow fry or deep fry the fish cakes using sunflower oil.  On this occasion I shallow fried the cakes.  Using a frying or saucepan placed enough oil in the pan so that it would just cover the cakes when placed in the pan.  Heat the oil until you can see it starting to bubble slightly.  Carefully place the fish cakes in the oil, as I was using a frying pan I was able to put four in at a time, if you are using a smaller pan you might have to do them two at a time.  Cook until browned and then place in a preheated oven about 120C to keep warm and then cook the remaining cakes. When ready either serve as a side dish with a Thai Curry or as a snack with some salad and Thai chilli Sauce.

Thai fish cakes ready to eat