Thai fish cakes



This is what is in the fish cakes:

700 grams cod fillet
3 tablespoons red curry paste
3 tablespoons Thai fish sauce
3 tablespoons cornstarch
2 eggs
2 shallots, finely chopped
100 grams haricots verts, thinly sliced
Peanut oil
This is what goes into the peanut dip  


3 tablespoons salted and roasted peanuts, finely chopped
2 tablespoons sugar
2 limes, the juice
2 cloves of garlic, finely chopped
2 ginger thumbs, peeled and grated
1 red chilli, finely chopped
4 tablespoons soy sauce
4 tablespoons fish sauce

You’ll need:

Food processor

Here’s how to make the fishcakes:

1- Finely chop the cod in the food processor and add the red curry paste, fish sauce, cornstarch and the eggs. Blend until everything is well mixed.

2- Put the cod mixture in a bowl and mix in the haricots verts and shallots. Stir well.

3- Grease your hands a little bit with oil and make small fish cakes. In total you will have about 30. Of course you can also make them a little larger or smaller.

4- Heat 1-2 cm of peanut oil in a wok and fry the fishcakes, in batches, for 3 minutes on each side until golden brown.

5- Drain the fishcakes on a paper towel.

To make the peanut dip sauce:

1- For the peanut dipping sauce, mix the sugar with the lime juice. Stir just until the sugar is dissolved.

2- Then add the garlic, ginger, peanuts, red pepper, soy sauce and fish sauce.

3- Serve the dipping sauce along with the fish cakes.

TIP: The Thai fish cakes are delicious as an appetizer, but also a good starter. Or just as part of a Thai meal. Okay, actually these fish cakes are always a good idea.