The Thai fish cakes could be used as a lunch time snack or as a light dinner. They are super delicious and not that difficult to cook.
Makes about 8
- 8 dried kaffir lime leaves (Available at Asian Supermarkets) Soak in boiling water to re hydrate and chopped very finely.
- 300g of Hake or any other white fish cut into chunks
- 2 tbsp Red Curry Paste (Mae Ploy Brand has no MSG, no preservatives or artificial colouring, most importantly, no sugar)
- 1 egg
- 2 tbsp Thai fish sauce
- 1-2 tsp Xylitol
- 1 tsp Ground Psyllium Husk
- 1 tbsp chopped fresh Coriander
- 5 Red Spring Onions finely chopped.
- 50g/ ½ cup Green Beans finely sliced
- Olive oil for frying – not extra virgin
- Finely slice the Kaffir leaves
- Put the fish, curry paste, egg and psyllium husk into a food processor and process until it becomes a smooth almost gelatinous paste.
- Add fish sauce, Xylitol, sliced kaffir leaves, coriander, spring onions & green beans into the processor & blitz until every is blended.
- Here comes the tricky part, the batter is VERY sticky. Place a large sheet of cling wrap onto your counter and sprinkle with water. Keep a bowl of warm water read, to keep your hands wet while you shape the fish cakes. To form the fish cakes, wet your hands and place a large tablespoon of batter into your palm, pat into a flat patty about 7cm across. Place onto moist cling wrap. Once you have made all the patties.
- Fry in a good amount of olive oil until golden brown. The fishcakes have a rubbery consistency, which is very authentic and how they are served in Thailand.
Cucumber Relish for Fish Cakes
4 tbsp rice vinega
2 tsp Xylitol
4 tbsp water
1 clove fresh garlic finely chopped
1 tsp of fresh ginger finely chopped
4 Red Spring Onions finely chopped
1 cup of finely diced chopped cucumber
- Mix vinegar, Xylitol, garlic, ginger and water into a small saucepan. Heat gently until all combined.
- Pour over finely chopped Spring Onions & Cucumber.