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Thai Fish Cakes with Cucumber Peanut Dip
Bouncy fish cakes made from white fish with red curry paste, kaffir lime leaf and slivers of green bean, fried until golden. Served with a sweet-sour cucumber dip studded with peanuts – far livelier than a plain fish patty..
Cook time
30 min
Servings
4
Ingredients
11
Nutrition
per serving300 kcal
Calories
24 g
Protein
16 g
Fat
14 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Cut the fish fillet into chunks and blend with the curry paste, egg and fish sauce into a smooth, sticky paste. Finely shred the lime leaves and fold them in along with the green beans cut into thin rings.
- 2
For the dip, briefly simmer the sugar, rice vinegar and 30 ml water until the sugar dissolves, then let cool. Stir in the finely diced cucumber and coarsely chopped peanuts.
- 3
With damp hands, shape the fish paste into about twelve flat cakes.
- 4
Heat the oil in a pan and fry the cakes over medium heat for around 3 minutes per side until golden and cooked through, turning once.
- 5
Drain the fish cakes on paper towel and serve warm with the cucumber peanut dip.
