Fish Cakes - Made Easy


prep 0:05       total 0:15


8 to 10 servings



2-1/4 lb. boneless fish fillets
2 tbsp. red curry
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. cornflour
1/2 tbsp. finely grated lemon rind
1 clove garlic
1 egg white
1 cup cilantro, finely chopped
Lemon juice, to serve with


Turn the stove on high. Pour the fish sauce into the bowl and mix with cornflour until it dissolves. Add the sugar, curry, garlic and the egg white to the bowl. Dice the fish fillets into small cubes. Put half of the diced fish in the processor until it resembles a dough. Take the fish dough out of the processor and put into a separate bowl.

Add the fish sauce mixture and the rest of the diced fish to the processor until it forms a dough. Add the dough to the fish dough and mix together, then place on a chopping board and knead the coriander/cilento into the dough mixture. Roll the mixture into small balls the size of limes and flatten with the spatula to form fish cakes.

Pour canola oil in a frypan about 2cm thick and place the fish cakes in the frypan. Cook for 2 minutes on each side or until golden-brown and flip over with the spatula. When cooked, place on plates and wrap in paper towels to absorb the excess oil. Serve with fresh lemon juice and a light salad.

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