Mini Thai fish cakes with chilli dipping sauceby Rick Marshall |
| Preperation time: 1 hour 15 mins Cooking time: 5 mins Serves: 5 |
| Recipe Ingredients |
| For the cakes: 400g cod or haddock, cut into pieces; 1 tbsp Thai fish sauce; 1 tbsp Thai red curry paste; 50g green beans, roughly chopped; 1 tbsp dark brown sugar; 2 tbsp fresh chopped coriander; grated zest and juice of 1 lime; 1 egg beaten; 100ml sunflower oil, for frying; For the dipping sauce: 1 tsp toasted sesame seeds; 1 tbsp sesame oil; juice of 1/2 a lime; 2 tsp Thai fish sauce; 1 tbsp soy sauce; 1 red chilli, deseeded and finely chopped. |
| Recipe Method |
| First make the fishcakes by putting all the
ingredients apart for the egg and oil into a processor and blend
until a thick paste. Mix in the egg and season. Shape the mixture
into little patties (should make about 15). Chill for about 1
hour. To make the dipping sauce simply mix together the ingredients and pour into a small serving bowl. Heat the oil and fry the fishcakes for about 2 minutes on each side until brown. Serve with the dipping sauce. |
| More recipes: |
| Coconut and lime
drizzle cake Nutty savoury muffins Chicken and coconut red curry Sri Lankan fish curry Tagliatelle with walnut pesto |
 |