Traditional fish cakes get a spicy Thai twist with this flavorful and easy recipe!
Feeds 2 adults; 1 toddler
Thai green curry. Now that is a dish that's close to my heart. My most memorable experience, though, is when I was pregnant, past my due date by about 9 days and desperate for Callum to come out and debut. In a last ditch attempt, the husband and I waddled to our favorite Asian restaurant and I had the Thai green curry...with extra spice. Unborn Callum must not have liked the burn of the capsacian because he kicked and rollicked like mad! Unfortunately, he didn't take heed of my not-so-subtle eviction notice and stayed put for another five days!
Feeling broody (British for having baby fever) and a bit nostalgic, I wanted to make a Thai green curry inspired dish and this one fit the bill! It's simple to make and perfect for an appetizer or (if you make a few more) served with rice as a main. If you like a bit of spice and exotic Thai flavors, you'll love these fishcakes.
1 egg
1 tbsp Thai green curry paste
1 tbsp fish sauce
1 tbsp cornflour (UK); cornstarch (US)
1 tbsp fresh coriander, chopped
1 cup crushed gluten free cereal
2 kaffir lime leaves, shredded
300g cod fillets (UK); filet (US)
oil for frying
1.Place the fish, egg and curry paste into a food processor and pulse to combine the ingredients.
2. Stir the lime leaves, fish sauce and coriander together with the corn flour.
3. Pour the cereal onto a plate. Dip your fingers into a small bowl of cold water and form fish mixture into rounds. Roll each fish ball into the cereal and then place on a cutting board and gently flatten. Continue this way until you have used up all of the fish.
4. Heat the oil in skillet and place the fish cakes into the pan and shallow fry 3 minutes each side.
Thai green curry. Now that is a dish that's close to my heart. My most memorable experience, though, is when I was pregnant, past my due date by about 9 days and desperate for Callum to come out and debut. In a last ditch attempt, the husband and I waddled to our favorite Asian restaurant and I had the Thai green curry...with extra spice. Unborn Callum must not have liked the burn of the capsacian because he kicked and rollicked like mad! Unfortunately, he didn't take heed of my not-so-subtle eviction notice and stayed put for another five days!
Feeling broody (British for having baby fever) and a bit nostalgic, I wanted to make a Thai green curry inspired dish and this one fit the bill! It's simple to make and perfect for an appetizer or (if you make a few more) served with rice as a main. If you like a bit of spice and exotic Thai flavors, you'll love these fishcakes.
Ingredients:
For the Thai Green Curry Fishcakes1 egg
1 tbsp Thai green curry paste
1 tbsp fish sauce
1 tbsp cornflour (UK); cornstarch (US)
1 tbsp fresh coriander, chopped
1 cup crushed gluten free cereal
2 kaffir lime leaves, shredded
300g cod fillets (UK); filet (US)
oil for frying
Instructions:
Thai Green Curry Fishcakes1.Place the fish, egg and curry paste into a food processor and pulse to combine the ingredients.
2. Stir the lime leaves, fish sauce and coriander together with the corn flour.
3. Pour the cereal onto a plate. Dip your fingers into a small bowl of cold water and form fish mixture into rounds. Roll each fish ball into the cereal and then place on a cutting board and gently flatten. Continue this way until you have used up all of the fish.
4. Heat the oil in skillet and place the fish cakes into the pan and shallow fry 3 minutes each side.
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