Thai Fish Cakes
Pan fried fish cakes flavoured with Thai curry paste, ginger, lime and cilantro
Servings: 4 fish cakes
Calories: 364kcal
Ingredients
Fish Cakes
- 1 pound basa fillets cooked and flaked
- 3 green onion diced
- 1 egg
- 3⁄4 cup panko breadcrumbs
- 1⁄2 Tablespoon red curry paste
- 2-3 Tablespoons minced cilantro
- 2 Tablespoons mayonnaise
- 1 teaspoon minced fresh ginger
- 1⁄2 lime (juice and zest)
Tartar sauce
- 4 Tablespoons mayonnaise
- 1.5 teaspoons capers minced
- 1⁄4 lime (juice and zest)
- 1 Tablespoon minced green onion
- salt & pepper
Instructions
- Flake the fish and put into a medium sized bowl.
- Add the egg, mayo, red curry paste, cilantro, green onion, lime juice and zest of lime, and ginger.
- Mix well, then stir in the breadcrumbs.
- Divide the mixture into 4 equal pieces, then roll each piece into a ball then flatten into a patty shape.
- Heat a large skillet to medium heat, then add a bit of oil to the pan.
- When the pan is hot, add the fish cakes and cook for 3-4 minutes on each side.
- To make the tartar sauce, mix together the mayo, minced capers, lime zest and lime juice, and minced green onion then season with sea salt and pepper.
Notes
- For the BEST flavoured Thai fish cakes you will want to start with a great Thai curry paste. I use Mae Ploy and the flavour of it is unbelievable.
- If you are cooking your fish just before you make your fishcakes, give it time to cool before adding the rest of the fish cake ingredients.
- If you find that the mixture is not holding together when trying to form a patty, add a little more mayo until the patties hold together.
Nutrition
Calories: 364kcal | Carbohydrates: 31g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 319mg | Potassium: 751mg | Fiber: 7g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 63mg | Calcium: 125mg | Iron: 3mg