These little fish cakes come from my friend Radissa from Thailand. You can use any white fleshy fish such as tilapia, basa or mongrel. You can find the ingredients in your asian supermarket.
Author: The Frugal Chef
or basa, Mongrel, or Prawns
Red Curry Paste
, thinly sliced
Kaffir Lime Leaves
Fresh Thai Basil Leaves
Sweet Chili Sauce
Tilapia (2 lb)
Into a bowl, mix the tilapia,
Fish Sauce (1/2 Tbsp)
Granulated Sugar (1 Tbsp)
Green Beans (1 cup)
Kaffir Lime Leaves (2 Tbsp)
Fresh Thai Basil Leaves (1 cup)
. The fish has to be wet. If on the dry side mix in the
Roll the fish into a ball the size of a golf ball and flatten. Do not overcrowd your pan. These need room to puff up. So work in batches.
Vegetable Oil (as needed)
in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.
Remove the patties to a paper towel lined plate. The patties will deflate when you take them out of the pan.
For the dipping sauce, chop the
Cucumbers (1/2 cup)
Salted Peanuts (1/2 cup)
in a pan until fragrant. Then, process or roughly chop the peanuts.
For the dipping sauce, combine the cucumber,
Red Curry Paste (1/2 Tbsp)
, chopped peanuts and
Sweet Chili Sauce (1 cup)
. Serve and enjoy the fish cakes hot!
Nutrition Per Serving
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