Thai Fish Cakes
A classic Thai fish cake to serve with Sharwood’s Thai Chilli Sauce. Makes a delicious starter or serve as party food.
Sms me this recipe
Email this recipe
Shopping list
450g chunky cod fillets
1 Tbsp Sharwood's Light Soy
1 stick lemongrass finely chopped
¼ lime zest - very finely grated
1 Tbsp fresh chopped coriander
1 small egg
1 tsp muscovado sugar
Salt and pepper
2 Tbsp vegetable oil for frying
1 bottle Sharwood's Thai Chilli
Cooking Method
Slice cod into chunks and place in a food processor with the soy, lemongrass, lime zest, coriander, egg, sugar salt and pepper.
Blend the mixture until smooth.
Fold in the beans.
Divide the mixture into 18 pieces, roll each one into a ball and then flatten into a cake.
Heat the oil in a frying pan and fry the fish cakes in batches for 1-2 minutes on each side or until golden brown.
Drain on kitchen paper .
What's Next?