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THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING

Thai curry fish cakes with sweet chilli dressing image

Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack

Provided by Sara Buenfeld

Categories Fish Course, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 20

Ingredients

400g pack frozen pollock fillets, thawed, dried and roughly chopped
1 egg
1 tbsp red Thai curry paste
2 tsp fish sauce
1 tbsp cornflour
zest and juice 1 lime
50g green beans , trimmed and finely sliced
2 tbsp sunflower oil , for frying
3 tbsp sweet chilli dipping sauce
leafy salad , to serve
400g pack frozen pollock fillets, thawed, dried and roughly chopped
1 egg
1 tbsp red Thai curry paste
2 tsp fish sauce
1 tbsp cornflour
zest and juice 1 lime
50g green beans , trimmed and finely sliced
2 tbsp sunflower oil , for frying
3 tbsp sweet chilli dipping sauce
leafy salad , to serve

Steps:

Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

SPICY THAI FISH CAKES WITH GREEN BEANS

Spicy Thai Fish Cakes With Green Beans image

My husband makes these yummy fish cakes. They have a nice mild fish flavor, lots of spice and a fresh, crisp crunch from the green beans. My favorite fish cakes! (Updated with a few revisions on 4/18/07)

Provided by BerrySweet

Categories Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb white fish fillet (such as cod or 1 lb haddock)
2 tablespoons Thai red curry paste (such as "Thai Kitchen" brand)
1 egg
2 tablespoons fish sauce
1 teaspoon sugar
2 tablespoons cornstarch
1 tablespoon cilantro, chopped
1/2 lb fresh green beans, thinly sliced and chopped
2 teaspoons grated lime zest
1 tablespoon lime juice
vegetable oil (for frying)

Steps:

Finely chop fish (may use blender or food processor, or just good chopping skills).
Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.

Nutrition Facts : Calories 161.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 129.1, Sodium 798.1, Carbohydrate 9.5, Fiber 2, Sugar 2.3, Protein 23.9