Lent-Friendly Recipe: Thai Fish Cakes

March 19, 2013

By this time you are sick eating fish filet sandwiches and fish sticks on Fridays.  To liven your appetite during lent, try these spicy Thai fish cakes.  These cakes are flavored with aromatics such as green chili, lemongrass and fresh ginger.  One bite and you'll be hooked.

Thai Fish Cakes

Ingredients:

Fish Cakes:
150 grams white fish fillets
150 grams prawns
1 small bunch of coriander (leave out if you don’t like it)
1 red/ green chilli finely chopped and de-seeded
20 grams fresh ginger
50 grams green beans, very finely sliced
2 spring onions finely chopped
 
Dipping Sauce:
1 tablespoon lemon juice or rice wine vinegar
1 tablespoon sugar
3 garlic cloves, finely chopped
1 spring onion, finely chopped
1 chilli red/ green, finely chopped
6 tablespoons fish sauce

Directions:

Mix the fish and prawns up until smooth (using a food processor would make life easier or flake the fish and finely chop the prawns) then add the coriander, ginger, lemon grass, chillies.
 
Mix well, and add the salt and pepper
 
Add the beans and onions and divide the mixture into equal pieces, roll each piece into a ball then flatten into a flat disc.
 
Heat the oil don’t drown the pan but enough so the patties don’t stick
 
Cook in the oil (not too hot) for about 1 min on either side until they are golden
 
Drain on paper towels
 
For the dipping sauce, mix all the ingredients together, use more sugar if you prefer

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