Warm Thai Fish Cakes
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.
Ingredients
- 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: 514kcalCarbohydrates: 10gProtein: 27gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 629mgSodium: 1645mgPotassium: 264mgFiber: 1gSugar: 4gVitamin A: 1910IUVitamin C: 4mgCalcium: 300mgIron: 13mg
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