Fish cakes with Thai flavors
Making authentic Thai fish cakes requires first making fish paste, which I am too impatient to do. This recipes captures the Thai flavors but with a simpler base.
Course: Appetizer, Main Course
- 4 oz flaked whitefish
- 1 shallot
- 1/4 c bread crumbs
- 1 heaping teaspoon red curry paste
- 1 t fish sauce
- 1 T lime juice
- 1 egg
- vegetable oil for frying
- to serve: sweet chili sauce and a wedge of lime
Blend whitefish, shallot, bread crumbs, curry paste, fish sauce, lime juice, and egg in a small food processor to a smooth puree.
Form into 6-8 small patties.
Heat vegetable oil to a depth of 1/4 inch in a small frying pan over medium heat.
Fry the fish cakes 2-3 minutes each side, until golden brown.
Serve with sweet chili dipping sauce and a wedge of lime.