Red Curry Fish Cakes
Created by ImPat on March 29, 2017
- Servings: 16
- Prep Time: 10m
- Cook Time: 20m
- Recipe #25850
Ingredients
- 500 grams snapper fish (chopped, firm white boneless fish fillets)
- 2 tablespoons Thai red curry paste
- 2/3 cup breadcrumbs (soft fresh)
- 2 green onions, coarsely chopped
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- Lemon wedges, to serve
- 1/2 cup green string beans (chopped)
- 2 tablespoons coriander, plus extra sprigs to serve
- 2 fresh small red chilie peppers (deseeded and finely chopped)
- Vegetable oil, to shallow fry
- 1/2 cup sweet chilli sauce (to serve)
How to Make
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Step 1: Line an oven tray with baking paper.
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Step 2: Place fish, paste, breadcrumbs, onion, fish sauce and juice in a food processor and process until smooth.
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Step 3: Transfer mixture to a large bowl and add beans, coriander and chilli and stir to combine.
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Step 4: Using damp hands roll heaped tablespoons of mixture into 16 balls and flatten slightly.
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Step 5: Place on prepared tray.
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Step 6: Heat oil in a large frying pan over high heat and shallow fry the cakes in 2 batches for 1 minute each side or until cooked and drain on paper towel.
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Step 7: Serve with sweet chilli sauce, lemon wedges and extra coriander.
Nutritional Facts
- Serving Size: 1 (67.1 g)
- Calories 77.3
- Total Fat - 1.5 g
- Saturated Fat - 0.3 g
- Cholesterol - 11.7 mg
- Sodium - 218.3 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0.9 g
- Sugars - 4.9 g
- Protein - 7.2 g
- Calcium - 21.3 mg
- Iron - 0.6 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.1 mg