Thai fishcakes with a chilli-lime dipping sauce
Easy Thai fishcakes with a delicious chilli & lime dipping sauce
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Ingredients
- 500 gm fresh hake I found fresh hake mince which worked perfectly
- 1 egg I couldn't halve this, so use 1 egg if you double the recipe too
- 1 Tbs 15ml Thai red curry paste
- 1 tsp 5ml sugar (I used palm sugar because I love it so much)
- 2 tsp 10 ml Thai fish sauce
- 1 Tbs 15ml chopped fresh coriander
- 3 spring onions white part only chopped
- oil for frying
Instructions
- Cut the fish into chunks and place in a food processor with the chopped onions, egg, coriander, red curry paste, sugar, and fish sauce and blend until it comes together in a paste (not too smooth)
- Heat the oil in a non-stick frying pan and roll balls out of the fish mixture to your desired size (wet hands make this easier). I think smaller is nicer here as they are quicker to fry and make the perfect dipping snack
- Fry on either side until golden and set aside to drain on kitchen paper.
Notes
Store any leftover Thai fishcakes in the fridge and reheat them in the microwave or an air fryer.
Store the dressing in a sealed container in the fridge.
Servings: 2 - 4