Thai Fish Cakes
Authentic KNORR Thai Yellow Curry Paste adds great flavour to these fishcakes. Balance with a little KNORR Thai Sweet Chilli Sauce for a milder profile.
Ingredients per serve
Thai Fish Cakes
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€0.0
Method
White fish fillets, roughly chopped
/kg
1.0 kg
0%
KNORR Thai Yellow Curry Paste 850 g
/g
45.0 g
0%
KNORR Thai Sweet Chilli Sauce GF 2.2 kg
/g
15.0 g
0%
Egg, lightly beaten
/x
1.0 x
0%
Green beans, finely chopped
/g
75.0 g
0%
Coriander, chopped
/g
10.0 g
0%
Lime juice
/ml
10.0 ml
0%
Corn flour
/g
70.0 g
0%
Salt And Cracked Black Pepper
/
0.0
0%
/
Method
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White fish fillets, roughly chopped 1.0 kg
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Egg, lightly beaten 1.0 x
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Green beans, finely chopped 75.0 g
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Coriander, chopped 10.0 g
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Lime juice 10.0 ml
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Corn flour 70.0 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
Thai Sweet Chilli Sauce.
- Serve with asian style slaw or steamed vegetables, rice and extra KNORR
