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Warm Thai Fish Cakes
Gretel Shaw
These Thai fish cakes are so warm and soft. I love serving these with a small portion of Thai sauce. I think it gives this dish more authenticity.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
514
kcal
Ingredients
US Customary
Metric
1x
2x
3x
400
grams
Fish
-
cooked and flaked
100
ml
vegetable oil
1 ¼
tablespoons
red curry paste
1
tablespoon
sugar (white sugar)
1
medium
egg
4
leaves
kaffir lime leaves
120
grams
green beans
1
pinch
salt
1
teaspoon
fish sauce
Instructions
Cut green beans into 1/4-centimetre lengths.
Pile the kaffir lime leaves together and roll the kaffir lime leaves tightly.
Slice the rolled-up kaffir lime leaves into thin strips.
Add egg, flaked fish, red curry paste, salt and sugar into a big mixing bowl.
Mix evenly to obtain a smooth fish paste.
Add kaffir lime leaves and green beans into a mixing bowl
Mix consistently as per the Thai fish cake recipe
Heat the vegetable oil in a flat bottom pan under medium temperature.
When the oil is hot, add one tablespoon of the fish paste to the hot oil
Flatten the fish cake.
Cook until the bottom part of the fish pate is cooked.
Turn over and cook the other side of the fish cake.
Make sure both sides of the fish paste are cooked.
Remove the Thai fish cake and place it on top of the absorbent towel.
Serve the Thai fish cake with fish sauce.
Nutrition
Calories:
514
kcal
Carbohydrates:
10
g
Protein:
27
g
Fat:
42
g
Saturated Fat:
8
g
Polyunsaturated Fat:
21
g
Monounsaturated Fat:
10
g
Trans Fat:
0.2
g
Cholesterol:
629
mg
Sodium:
1645
mg
Potassium:
264
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
1910
IU
Vitamin C:
4
mg
Calcium:
300
mg
Iron:
13
mg
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