Thai Fish Cakes

Name: Thai Fish Cakes
Yield: 10
Ingredients: 1.0kg White fish fillets, roughly chopped; 45.0g KNORR Thai Yellow Curry Paste 850 g; 15.0g KNORR Thai Sweet Chilli Sauce GF 2.2 kg; 1.0x Egg, lightly beaten; 75.0g Green beans, finely chopped; 10.0g Coriander, chopped; 10.0ml Lime juice; 70.0g Corn flour; 0.0 Salt And Cracked Black Pepper

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.

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Method

White fish fillets, roughly chopped 1.0 kg
KNORR Thai Yellow Curry Paste 850 g 45.0 g
KNORR Thai Yellow Curry Paste 850 g
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Amazon AU

Unilever Food Solutions

Free Sample
KNORR Thai Sweet Chilli Sauce GF 2.2 kg 15.0 g
KNORR Thai Sweet Chilli Sauce GF 2.2 kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Egg, lightly beaten 1.0 x
Green beans, finely chopped 75.0 g
Coriander, chopped 10.0 g
Lime juice 10.0 ml
Corn flour 70.0 g
Salt And Cracked Black Pepper

Seafood

Main Meals

Aged Care

Thai

Aged Care Finger Food

Starters

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.

...

Preparation

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 6 cm in diameter. Chill for 10 minutes.
- Shallow fry the fish cakes until golden.
Serving suggestion
- Serve with asian style slaw or steamed vegetables, rice and extra KNORR Thai Sweet Chilli Sauce.