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Thai Fish Cakes

Delicious Thai Fish Cakes: Easy Homemade Street Food Treats

Enjoy these Thai Fish Cakes, a delicious street food treat packed with flavor and easy to make at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 400 grams white fish fillets Options include ling, tilapia, or barramundi. Salmon and trout can work well too.
  • 2 tablespoons red curry paste Use homemade red curry paste but double the amount.
  • 2 tablespoons cilantro/coriander Optional, can be omitted if desired.
  • 2 tablespoons fish sauce Soy sauce can serve as a gluten-free alternative.
  • 1 tablespoon lime juice
  • 1 large egg Acts as a binder.
  • 50 grams rice flour (or cornstarch) Cornstarch can be used instead.
  • 100 grams green beans Optional, can be replaced with chopped scallions or left out.
  • oil for frying Vegetable, canola, or sunflower oil works beautifully.

Equipment

  • food processor
  • large skillet
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. In a food processor, combine white fish fillets, red curry paste, cilantro, fish sauce, lime juice, and egg. Pulse until it becomes a smooth paste, about 30 seconds.
  2. Transfer the mixture into a bowl and gently fold in rice flour (or cornstarch) and finely chopped green beans. Mix until there are no dry spots.
  3. Form the mixture into patties approximately 1 cm thick. Place the patties on a tray with space in between.
  4. In a large skillet, heat vegetable oil over medium-high heat until it shimmers. Test the oil temperature.
  5. Add a few patties to the hot oil and cook for about 2 minutes until golden brown, then flip and fry for another 2 minutes.
  6. Transfer cooked patties to a paper towel-lined plate to absorb excess oil.
  7. Serve hot, accompanied by sweet chili sauce, garnished with cilantro and lime wedges.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 12gProtein: 18gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 1gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 1.5mg

Notes

Store leftover Thai Fish Cakes in an airtight container for up to 3 days. For best results, reheat in a skillet over medium heat.

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