Thai Fish Cakes
Crispy pan-fried cakes of flaked fish, curry, and herbs with a sweet-spicy dipping sauce, restaurant-quality in your kitchen.
30minutes
4servings
280calories
24gprotein
$3.40per serving
Ingredients (serves 4)
- 1 lb white fish
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 egg
- 1/4 cup panko breadcrumbs
- 3 scallions
- 2 tablespoons vegetable oil
- sweet chili sauce for serving
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Save this recipeInstructions
- 1
Roughly chop fish and pulse in a food processor until coarsely ground. Transfer to a bowl.
- 2
Mix in curry paste, fish sauce, palm sugar, egg, and panko until just combined. Fold in minced scallions.
- 3
Shape mixture into 8 patties about 2 inches wide and 1/2 inch thick.
- 4
Heat oil in a skillet over medium-high heat. Working in batches, cook patties for 3 minutes per side until golden.
- 5
Drain on paper towels. Serve warm with sweet chili sauce for dipping.
