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Easy Thai Fish Cakes

  • 500g boneless white fish (use 2 varieties for maximum flavour)
  • 1 egg
  • 1 stick lemongrass, finely sliced
  • 125ml coconut cream or milk
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 2 chopped red chillies
  • 2 cloves garlic
  • 150g finely chopped green beans
  • 1/2 red pepper, finely chopped
  • 1 bunch coriander, chopped
  • Place first 8 ingredients in food processor and combine (don’t over process).
  • Remove blade, then add last 3 ingredients and stir by hand. Form mixture into patties (a teaspoon full for finger food or 1-2 tablespoons full for main course servings).
  • Shallow fry the fish cakes in groundnut oil over medium-high heat. Turn when set and cook till golden. A few minutes each side for mini size, longer for larger size. (Beware... the palm sugar can cause them to burn easily!)