Bean Thai Fish Cakes

8
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From Recipes+ magazine September '16."

Original recipe yields 8 servings
OK
  • FOR CUCUMBER PICKLES

Nutritional

  • Serving Size: 1 (172.3 g)
  • Calories 140.5
  • Total Fat - 4.7 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 27.7 mg
  • Sodium - 229.1 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.8 g
  • Protein - 16.5 g
  • Calcium - 50.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.1 mg

Step 1

Put fish into a food processor and process until smooth and transfer to a large bowl and add the water, curry paste and fish sauce, mix well and then add beans, mix well to combine.

Step 2

Using damp hands, shape mixture into 20 balls and chill for 10 minutes.

Step 3

Heat oil in a large frying pan over moderate heat and cook fish cakes, in batches, for 2 minutes each side or until golden brown and cooked.

Step 4

Transfer to a serving plate and serve with cucumber pickles.

Step 5

For the Cucumber Pickles combine cucumber, onion, vinegar, sugar and chill in a bowl.

Tips & Variations


No special items needed.

Related