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Thai-Style Fishcakes
Australian cafe-style Thai fishcakes with red curry paste, kaffir lime and sweet chilli. Blending the fish mixture until it turns properly sticky and paste-like, rather than just combined, gives the fishcakes their springy, bouncy texture.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
medium
Cuisine
Australian
Ingredients
600gwhite fish fillets, roughly chopped
2 tbspred curry paste
2kaffir lime leaves, shredded
1long red chilli, sliced
2 tspfish sauce
1egg
1/4 cupplain flour
1/2 cupfresh green beans, thinly sliced
oilfor frying
sweet chilli sauce and cucumberto serve
Instructions
1
Blend fish, curry paste, kaffir lime, chilli, fish sauce and egg until combined.
2
Stir in flour and beans.
3
Shape into flat cakes.
4
Shallow-fry in oil 3 minutes per side until golden.
5
Serve with sweet chilli sauce and sliced cucumber.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
200
Protein
31.8g
Fat
3.2g
Carbs
9.6g
Fiber
1.5g
Sodium
451mg
Reviews
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★★★★★
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