Crispy Thai fishcakes
These little fishcakes are just delicious and a perfect use of my Thai green curry paste (see link below). Inspired by one of my favourite starters at the Mourne Seafood Company, a restaurant in Belfast where I grew up.
Crispy Thai fishcakes
These little fishcakes are just delicious and a perfect use of my Thai green curry paste (see link below). Inspired by one of my favourite starters at the Mourne Seafood Company, a restaurant in Belfast where I grew up.
Open in Cookpad AppSteps
- 1
Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste.
- 2
Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes.
- 3
Preheat a fryer to 160 degrees
- 4
Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel.
- 5
Coat the cakes in the noodles
- 6
Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden.
- 7
Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side.
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