Oh how I love fish cakes at Thai restaurants. They’re incredibly moreish! So I wanted to recreate them at home, but without all the fuss and without the oiliness, and with a bit more bite. These fish cakes use only 3 ingredients, take very little time to make, are not oily and are very healthy. Win win! You can use shop bought Thai red curry paste, or make it from scratch (I recommend this recipe from the Australian women’s weekly.) This can be served as an entree or as a main with noodles or rice and your choice of condiments. Makes 6 fish cakes..
Preparation: 10 mins plus 15 mins resting time.
Cooking: 12 mins
- 220g firm white fish (ie. cod, barramundi, etc)
- 165g raw, peeled prawns
- 5tsp red curry paste
- 1tbsp water
- Preheat oven to 200c (180c fan forced.)
- Add curry paste to a small bowl and add water to loosen the paste.
- Place the white fish into a food processor, along with the loosened paste. Blitz until smooth.
- Dice the prawns into small pieces, about half a centimetre in size. Add to the fish mixture and stir well to thoroughly combine.
- Divide mixture into 6 portions and shape into patties. Leave to firm up in the fridge for 15 minutes (if you’re short on time, they can be popped into the oven straight away but may crack slightly.)
- Line a baking tray with parchment paper. Bake in the oven for 10 minutes. Carefully remove from the oven. Place a frying pan on the hob over medium high heat and fry patties for 1-2 minutes on each side or until golden. Serve and enjoy!
Serving suggestion… fish cakes with fried rice and a fried egg on top… and dipping sauce from my Vietnamese-style pork meatballs.