Thai fishcakes are easy to make. They are also versatile as you can add your own ingredients to give it a special touch. Such as adding long beans, mint, coriander , fresh chillies and basil just to name a few. Make your own chilli dip sauce or dip your fishcake with chilli sauce.
I like to make my fishcakes on the day when I want to fry them because if you prepare overnight store in the fridge and fry the fishcakes the next day it gets a bit dry. Best to eat them warm – on the spot.
Makes 13 pieces
600 grams white fish fillet (without bones) (mackerel,whiting,plaice (schol vis) etc )
2 tablespoon Thai red curry paste (homemade or buy such as Mae Ploy brand)
2 tablespoon Thai fish sauce
1 tablespoon palm sugar (palm suiker)
4 tablespoon green beans (long beans/french beans/ speziebonen), fine chopped
6 lime leaves, de-vein and chop finely
Basil leaves , whole leaves
Salt if needed
- Add fish, curry paste, palm sugar and fish sauce in food processor.
- Mince in the food processor until smooth.
- Add eggs.
- On slow mode, do a quick spin on the food processor.
- Empty the content into a bowl.
- Add beans, lime leaves.
- Combine all the mixture together until the eggs are well combined.
- Wet hands and shape the fish cakes.
- Place one basil leaf firmly on the fishcake so it sticks.
- When ready to fry, add oil in the pan.
- When the pan is hot, fry on medium fire until golden.
- When ready, remove and dry on kitchen paper before serving.
Tip: If you like more spicy, add chili powder or more curry paste to the mixture. You can also add coriander leaves, chopped fresh chillies. Make the fishcakes on the day when you want to eat it. Eat warm. If you make the fish cakes (uncooked) and stored in the fridge overnight, fishcakes can be a bit dry the next day.