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“authentic thai snack.”
READY IN:
25mins
SERVES:
2-3
YIELD:
8-10 fishcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
  2. Stir in the fresh coriander and process the paste again til mixed.
  3. Dived the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
  4. To make the peanut dip halve and deseed the chilli, the chop finely. Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended. Season to taste.
  5. Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown.
  6. Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.

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