A simple Thai appetizer that's perfectly crispy, crunchy and full of flavor. Serve these Thai fish cakes with a vinegary cucumber and onion salad for a perfect balance. An authentic restaurant recipe.
Course:
Appetizer
Cuisine:
Thai
Servings: 4
Calories: 162kcal
Author: Vicky
Ingredients
1cupground fish meat
1tablespoonsred curry paste
2tablespoonsthinly sliced long beanor wing bean
2thinly sliced kaffir lime leaves
1teaspoonfinely chopped coriander leaf with stem
2cupscooking oil
Instructions
To a mixing bowl add fish and red curry paste. Mix well until smooth.
To the bowl add long bean, kaffir lime leave and coriander. Mix.
On high heat add oil to wok.
Roll one tablespoon of fish mixture in your hands (dampen hands first) and flatten in your hand, forming a patty. Repeat with remaining patties. Add patties to oil (without overcrowding the wok).
The fish cake will sink in the oil, wait for it to rise to the top and then flip it over. Cook on both sides until cooked through (several minutes per side).
Serve with a light crunchy salad of cucumber, red onions, chilies and rice vinegar/sugar mix.
Nutrition Facts
Thai Fish Cakes
Amount Per Serving
Calories 162Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 29mg10%
Sodium 31mg1%
Potassium 194mg6%
Protein 12g24%
Vitamin A 640IU13%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.