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Thai Fish Cakes with Pineapple Chutney Recipe

Thai Fish Cakes with Pineapple Chutney
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

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1.
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

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