This is a recipe I’ve had in my collection for years, I tore the page out of a free food magazine from a grocery shop (the name was ripped off so not sure which one!). My preferred fish to use is flake or you could also use other firm white boneless fish, such as basa or hake.
PREP: 20 MINUTES | COOK: 15 MINUTES | SERVES: 4
- 700g firm white boneless fish (e.g. flake)
- 3/4 cup chopped coriander leaves
- 4 green onions, chopped
- 2 tbsp red curry paste
- 1 egg white
- 2 tsp fish sauce (check ingredients for GF option)
- 2 garlic cloves, crushed
- 150g beans, trimmed and chopped, or peas
- Finely grated zest and juice of 1 lime
- 3/4 cup olive oil
- 1/4 cup tamari (check GF option)
- 1 tsp sesame oil
- 1 tbsp mirin
- 1 long red chilli, finely chopped
- Place fish, garlic, coriander, onion, curry paste, egg white and fish sauce in a food processor. Process until mixed well (but try not to over process) and transfer to a large bowl. Stir in beans (or peas) and 2 tsp lime zest. Shape into 12 patties (they may be a little soft but thats ok).
- Pour olive oil into large frying pan and moderately heat before adding the patties. Cook in batches for 3-4 minutes each side until golden on and cooked through.
- To make the dipping sauce, place sesame oil, tamari, lime juice, chilli and mirin in a small bowl and mix well.
- Serve fish cakes with a drizzle of dipping sauce over top, and eat with a salad or roast vegetables.