Thai fish cakes

Name: Thai fish cakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 2 Cooks' Ingredients Makrut Lime Leaves; 50 g trimmed fine green beans, finely sliced; 250 g cod fillet; 150 g pack raw king prawns; 1 tbsp Cooks' Ingredients Thai Red Curry Paste; 1 medium egg; 1 tsp Cooks' ingredients Nam Pla Fish Sauce; 25 g plain flour; ½ Thai chilli, finely chopped, plus extra to serve; 1 tbsp oil; 1 tbsp chopped coriander; 4 tbsp Blue Dragon Sweet Chilli Dipping Sauce

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.

3 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseStarter
Prepare10 mins
Cook12 mins
Total time22 mins

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2 Cooks' Ingredients Makrut 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
½ Thai chilli, finely chopped, plus extra to serve
1 tbsp oil
1 tbsp chopped coriander
4 tbsp Blue Dragon Sweet Chilli Dipping Sauce

Soak the 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.
Place the cod, prawns, curry paste, egg, fish sauce, flour, chilli and lime leaves in a food processor and blitz to give a coarse paste, then season. Stir in the beans.
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 extra sliced chillies, with the dipping sauce on the side.

Typical values per serving when made using specific products in recipe