Thai fishcakes

A lovely traditional Thai dish, these fishcakes are really easy to make and fun to dip in chilli sauce!

Makes: 6 cakes

What you need:

250g (9 oz) fresh cod fillet (or other white fish)
1 egg
2 tbs Thai Kitchen Red Curry Paste
6 fresh kaffir lime leaves
2 tbs Thai Kitchen Fish Sauce
1 tsp caster sugar
1½ tbsp corn flour
25g (1 oz) green beans, chopped into thin discs
1 tbp fresh chopped coriander
1½ tbs corn flour
Vegetable oil for shallow frying
Thai Kitchen Sweet Chilli Sauce to serve

What you do:

Blend the fish, egg, curry paste and lime leaves to an even paste in a food processor.
Move the paste into a bowl, add fish sauce, sugar, corn flour, green beans, and coriander. Stir well, then shape into small cakes, around 5 cm diameter and 1 cm thick.
Heat the oil in a wok or deep-frying pan over a meduim heat. Fry the cakes in small batches for around 5 minutes, turning occasionally until evenly cooked.
Drain the cakes on kitchen paper. Keep hot. Garnish and serve with Thai Kichen Sweet Chilli Dipping Sauce.

Thai Kitchen

Thai Kitchen is the first dedicated Thai food brand and has just been launched in the UK. All ingredients and recipes are sourced directly from Thailand which gives the range an authentic taste! Products range from curry pastes, rice and dipping sauces to full curry kits which contain everything you need to make an authentic Thai curry (except the meat!). The range is currently available in Tesco stores but will launch in further supermarkets in 2009.