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    Thai fishcakes

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    Thai fishcakes

    These make a wonderful starter or a light lunch with salad. Try using any white fish or white crabmeat instead of the prawns, and add half a chopped chilli to give an extra kick

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes

    Serves: 4 as a starter


    2 Cooks’ Ingredients Kaffir Lime Leaves
    50g trimmed fine green beans, finely sliced
    250g cod fillet
    150g pack raw king prawns
    1 tbsp Cooks’ Ingredients Thai Red Curry Paste
    1 medium egg
    1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
    25g plain flour
    1/2 Thai red chilli, finely chopped
    1 tbsp oil
    1 tbsp chopped coriander
    3-4 tbsp Blue Dragon Sweet Chilli Dipping Sauce



    1. Soak the kaffir lime leaves in a little boiling water for 2 minutes, drain and finely chop. Cook the beans in boiling water for 1 minute until just tender.

    2. Place the cod, prawns, curry paste, egg, fish sauce, flour, chilli and kaffir lime leaves in a food processor and blitz to give a coarse paste, then season. Stir in the beans.

    3. With wet hands, mould into 12 fishcakes. Heat the oil in a large frying pan and fry in 2 batches for 2-3 minutes on each side until golden and cooked throughout. Serve sprinkled with coriander and the dipping sauce on the side. 

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