Thai Fish Cakes
These Thai Fish Cakes are very fragrant and full of flavour and punch. They make a great starter at a dinner party and sometimes we have them as a meal!! We use three different types of seafood for our fish cakes to get a varied flavour. Prawns and crab meat also add a real sweetness while the salmon adds body and texture.
The main flavour comes from Thai fish sauce and Thai curry paste. This time we used green thai curry paste which we had left over from a previous recipe but red curry paste works just as well. A spoonful of rich coconut cream adds moisture and richness to the cakes.
Add some fiery sweet chilly sauce and you have the perfect dip. You could also add an egg in there to bind everything (we didn’t).
- 200g Cooked Prawns, minced
- 170g Tin Crab meat
- 250g Salmon fillets, cooked
- 1 tbsp Thai Green or Red Curry Paste
- 2 tsp coconut cream
- 1 tsp thai fish sauce
- 1 red chilli, deseeded and finely chopped
- ½ tsp ground cumin
- Squeeze of lime
- 1-2 spring onions, finely chopped
- Add all the ingredients together in a large bowl and mix
- Taste for seasoning
- Form the Thai Fish cakes in the palm of your hand
- Allow to rest in the fridge for the flavours to combine and settle (15 minutes)
- Once ready remove from the fridge and deep fry in vegetable oil for 5 minutes on each side until brown (medium-high heat)
- Allow to rest before eating