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This takes under 30 minutes to prepare from zilch to mouth - and I can see myself making quite a few. They will definitely feature at a get-together I'm having next month for a girls' night in.. I just hope I don't eat them all before everyone arrives.....
I used perch, but you can use any white boneless fish - so potentially these could be cheaper than my batch but I worked out for 19 fish cakes it cost me about $13 including the sauce. At my local thai place it's $6.50 for 3.. If I was to buy 19 fishcakes with sauce there it would cost me about $41.60. Whoah.
adapted from recipe from www.taste.com.au
Ingredients
500g skinless and boneless white fish fillets (I used perch)
2 tb red curry paste
2 tb fish sauce
1 tsp sugar
1 egg
12 green beans, finely chopped
10 dried kaffir lime leaves, finely chopped
oil for frying
Method:
In a food processor combine fish, curry paste, fish sauce, sugar and egg.
Process for about 1 minute. Stir in green beans and kaffir lime leaves - until well combined.
Roll into balls about the size of a golf ball and flatten down. Set aside.
Heat your oil until boiling (drop a little bit of bean in and if it sizzles it's ready) and then drop in your fish cakes one by one (I did four at a time but it's up to you depending how big your work/frypan/saucepan is) and fry for about 1.5 - 2 minutes, turn over and fry for a further 1 minute. Drain on kitchen paper.
Serve with sauce (recipe here) or sweet chilli sauce if you can't be bothered!
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3 lovely comments:
hmmm, might have to pop off to the shops very soon me thinks!!
Yummo
Oh YUM YUM YUM!!
Fish cakes are my fav.
Do you think they'd be just as nice dry friend in a frypan with a little spray of olive oil ??
ok, well it's clear I suck as a cook. I blitzed for maybe 20 seconds and it came out like mush. I added some flour but they were still mush.
:(
Oh and I didn't read the recipe properly cause i used fresh lime leaves, not dried.
D'oh!
Now to hope hubby eats them anyway ....
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