Time 25m Number Of Ingredients 12 Steps:
Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video) Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4) Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties. Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so) Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate. Repeat with remaining mixture, adding more oil into the skillet if required. Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes. Shape mixture into patties, and dust with flour. Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Time 17m Yield 12-16 cakes Number Of Ingredients 9 Steps:
Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste. Remove from the food-processor bowl to another dish. Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes. Leave them in the fridge, covered, to firm up for an hour or more. When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side. Drain on paper kitchen towel. Serve with a Thai dipping sauce**There several recipes on the site.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 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.
Time 15m Yield Serves 4 Number Of Ingredients 13 Steps:
Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced. Transfer to a bowl and stir in the sliced green beans. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Spray a baking tray with spray oil. In a mixing bowl combine first 7 ingredients. Mix well. Divide into 8 equal round cakes. Coat with flour, then dip in egg and finally coat with the crumbs. Place cakes on prepared tray; chill for 10 minutes. Meanwhile preheat oven to 190c. Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.
