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Thai Fish Cakes with Pineapple Chutney Recipe
How to make Thai Fish Cakes with Pineapple Chutney
Spicy fish mixture shaped into cakes and fried, a perfect brunch option!
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
- Easy
Ingredients of Thai Fish Cakes with Pineapple Chutney
- 1 fillet Firm white fish (diced)
- 5-6 Green beans, finely chopped
- 1 stalk Spring onions, finely chopped
- Few sprigs Coriander
- 2 tsp Lemon juice
- 1 Kafir lime leaf
- 1 tsp Thai fish sauce
- 1 tsp Lemongrass, chopped
- 1 Tbsp Red Thai curry paste
- 1 Egg
- 40-50 Gram Bread crumbs + Bread crumbs to coat the fish cakes
- To shallow fry Oil
How to Make Thai Fish Cakes with Pineapple Chutney
HideShow Media1.
In a bowl add diced fish pieces, green beans, spring onions, coriander, lemon juice, lime leaf, fish sauce, lemongrass, Thai curry paste, egg and 40-50 gms of bread crumbs. Mix.
2.
Add this in a food processor or mixie. Take this mixture and shape into balls, flatten into cakes.
3.
Roll in bread crumbs. Shallow fry in hot oil.
4.
Serve with a sweet pineapple chutney.
Key Ingredients: Firm white fish (diced), Green beans, Spring onions, Coriander, Lemon juice, Kafir lime leaf, Thai fish sauce, Lemongrass, Red Thai curry paste, Egg, Bread crumbs + Bread crumbs to coat the fish cakes, Oil