Seafood

Thai Green Curry Fish Cakes

You don't have to love curry to love these!  Mild, but full of flavour they are great as a main meal or as an appetiser.

Serves:
Makes 20 fish cakes
Prep Time:
Cook Time:

How to Cook

  1. Place all the fish cake ingredients in a food processor and pulse to a coarse paste. Cover and refrigerate while preparing the dipping sauce.
  2. Combine all the sauce ingredients in a bowl and whisk until well blended. Set aside.
  3. Take dessert spoons of the fish cake mixture and shape into patties. Lightly roll in extra flour.
  4. Heat the oil in a frying pan over medium high heat. Cook the fish cakes in batches until they are golden brown and cooked through.
  5. Serve with the dipping sauce.

Ingredients


  • Fish Cakes:
  • 500g white fish, diced
  • 2 Tbsp Gregg's Green Curry Paste
  • 2 Tbsp flour, plus extra for coating
  • 1 egg
  • ½ cup sliced spring onion
  • 1 Tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp finely grated lime zest
  • 2 - 3 Tbsp oil for frying

  • Dipping Sauce:
  • ¼ cup Gregg's Sweet Chilli Sauce
  • 2 Tbsp lime juice
  • 1 Tbsp chopped coriander

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