I cannot believe I havenand#8217;t мейд these before, they are so easy to whip up!
Fish cakes are my favourite appetizer to order at Thai restaurants. I like them so much that I мейд and ate this whole batch by myself while hubby was working late. In my defence, that was all I had for dinner. I just couldnand#8217;t help myself.
But itand#8217;s only fish and veggies and#8211; which are healthy, right? Letand#8217;s just conveniently not mention all the oil theyand#8217;re fried in. It will be our dirty little secret, OK?
When eaten as part of a balanced meal, or as a delicious canape, these are sure to impress your guests. Simply make them an hour or so before your guests arrive and leave to keep warm in a low oven.
Alternatively, fry and eat them as you go like I did. Then go to the gym and run hard for 30 minutes and smile to yourself because it was worth it.
Christie x
Gingery fish cakes recipe
makes approximately 15 small fish cakes
2 garlic cloves
1/2 long red chilli
2 green onions (scallions)
15g root ginger (thumb-sized piece)
3 kaffir lime leaves, centre stem removed
200g white fish fillet, roughly chopped
1 egg, lightly beaten
1 tablespoon Thai red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
80g green beans, finely chopped
vegetable oil, for shallow frying
sweet chilli sauce, to serve1. Place the garlic, chilli, onions, ginger and lime leaves into a food processor and blitz to a paste.
2. Add the fish and egg and pulse until combined. Transfer to a large bowl.
3. Add the curry paste, sugar, fish sauce, soy sauce and green beans and mix thoroughly (itand#8217;s best to use your hands).
4. Shape the mixture into small patties with damp hands* and then shallow fry in small batches for 2 minutes on each side. Enjoy immediately dribbled with sweet chilli sauce.
*If you are feeling fancy, use two spoons to shape the patties into pretty quenelles, and then shallow fry.
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