Thai fish cakes
Authentic KNORR Thai Yellow Curry Paste adds great flavour to these fishcakes. Balance with a little KNORR Sakims Sweet Chili Sauce for a milder profile.
Ingredients
Method
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White fish fillets, roughly chopped 1 kg
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Egg, lightly beaten 1 x
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Green beans, finely chopped 75 g
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Coriander, chopped 10 g
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Lime juice 10 ml
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Corn flour 70 g
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Salt and cracked black pepper
Preparation
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Method
- Blend fish, KNORR Thai Yellow Curry Paste and KNORR Thai Sweet Chilli Sauce GF together until finely chopped.
- Transfer to a bowl and add egg, beans, coriander, lime juice and corn flour. Season, then mix until fully combined.
- Shape the mixture into discs approximately 6cm in diameter. Chill for 10 minutes.
- Shallow fry the fish cakes until golden.
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Serving suggestion
- Serve with asian style slaw or steamed vegetables, rice and extra KNORR Sakims
Thai Sweet Chilli Sauce.
- Serve with asian style slaw or steamed vegetables, rice and extra KNORR Sakims
