Thai fishcakes

Name: Thai fishcakes
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 red chilli, finely chopped; 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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Ingredients

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 red chilli, finely chopped
1 tbsp oil
1 tbsp chopped coriander
4 tbsp Blue Dragon Sweet Chilli Dipping Sauce

Method

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 the dipping sauce on the side.