About this recipe:Fresh Thai fish cakes made with just a few simple ingredients and whichever fish you choose. These fish cakes make a great starter or light main, and be sure to serve them with a Thai dipping sauce.
450g boneless fish fillets, cubed
75g plain flour
2 tablespoons oyster sauce
2 tablespoons Thai sweet chilli sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
2 tablespoons chopped fresh coriander
4 spring onions, sliced
plain flour, for dusting
4 to 5 tablespoons oil, for frying
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Method Prep:40min › Cook:10min › Ready in:50min
Combine fish, 75g flour, oyster sauce, chilli sauce, fish sauce, brown sugar, coriander, spring onions and egg in a food processor. Process until well combined. Chill in the fridge for 30 minutes.
Shape mixture into fish cakes, and lightly dust with flour.
Pour oil into a heavy frying pan. Heat over medium-high heat until hot. Fry fish cakes for 8 -10 minutes, turning once, or until golden brown.
Making for 4, I halved all the ingredients. But I've ended up with a sloppy mess in a bowl that will be impossible to turn into anything resembling fishcakes without adding lots of flour. Was the fish meant to be cooked first? That's the only way I can think to have got the mixture more dry and suitable for making into patties.....too late now, guests arriving shortly :-( - 01 Aug 2015