Thai curry fish cakes with sweet chilli dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 400g pack frozen pollock fillets, thawed, dried and roughly chopped
- 1 egg
- 1 tbsp red Thai curry paste
- 2 tsp fish sauce
- 1 tbsp cornflour
- zest and juice 1 lime
- 50g green beans, trimmed and finely sliced
- 2 tbsp sunflower oil, for frying
- 3 tbsp sweet chilli dipping sauce
- leafy salad, to serve
Method
- STEP 1
Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
- STEP 2
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
- STEP 3
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
