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thai curry fish cakes with sweet chilli dressing

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Thai curry fish cakes with sweet chilli dressing

Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack

Ingredients

  • 400g pack frozen pollock fillets, thawed, dried and roughly chopped
  • 1 egg
  • 1 tbsp red Thai curry paste
  • 2 tsp fish sauce
  • 1 tbsp cornflour
  • zest and juice 1 lime
  • 50g green beans, trimmed and finely sliced
  • 2 tbsp sunflower oil, for frying
  • 3 tbsp sweet chilli dipping sauce
  • leafy salad, to serve
     

Direction

  1. Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
  2. Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
  3. While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.