Fish Cakes

Thai Fish Cakes · Tod Man Pla

Hot & spicy Thai fish cakes you can make with any white fish.

• 500g white fish fillets (such as cod or haddock), skinless
• 3 cloves garlic, finely chopped
• 1 egg
• 4 spring onions (chopped)
• 4 sprigs of coriander, finely chopped
• 3 teaspoons Thai Gold Nam Plaa Fish Sauce
• 2 teaspoons Thai Gold Red Curry Paste
• 100g finely sliced green beans
• 1 red chilli, finely chopped, seeds removed
• 4 tablespoons sunflower oil
• Thai Gold Sweet Chili Sauce (for dipping)

1. Put the fish in a food processor and blitz for about 5 seconds. Add the fish sauce, egg, coriander, curry paste, chili, garlic, and blitz again until everything is combined.
2. Add the green beans and spring onions. With damp hands make 10-12 balls and flatten to make fish cakes.
3. Heat the oil in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce.

• You'll need: Food processor.
• You'll need: Frying pan.

Watch Donal Skehan cooking a similar recipe.