About this recipe:Combine the ingredients for these fish cakes in just two easy steps, then form into mini-cakes for canapes or party nibbles, or into larger cakes for a main course. See the footnote to serve with an easy Thai dipping sauce, or serve with sweet chilli sauce for ease.
500g boneless white fish (use 2 varieties for maximum flavour)
1 stick lemongrass, finely sliced
125ml coconut cream or milk
2 tablespoons fish sauce
2 tablespoons palm sugar
2 chopped red chillies
2 cloves garlic
150g finely chopped green beans
1/2 red pepper, finely chopped
1 bunch coriander, chopped
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Method Prep:10min › Cook:5min › Ready in:15min
Place first 8 ingredients in food processor and combine (don’t over process).
Remove blade, then add last 3 ingredients and stir by hand. Form mixture into patties (a teaspoon full for finger food or 1-2 tablespoons full for main course servings).
Shallow fry the fish cakes in groundnut oil over medium-high heat. Turn when set and cook till golden. A few minutes each side for mini size, longer for larger size. (Beware... the palm sugar can cause them to burn easily!)
Serve with dipping sauce...
Combine equal quantities of crushed peanuts or cashews, fish sauce, sweet chilli sauce and soy sauce and garnish with coriander.
Wow, these taste great and are very, very authentic. In fact, despite having used allrecipes for the last 2 years or so I have never left a comment or rated a recipe.
These are so good it would be a crime not to share!!! - 30 Sep 2012