- 650g firm white fish fillets, chopped
- 2 tablespoons Ayam Thai red curry paste
- 3 green onions, chopped
- 2 teaspoons finely grated lime rind
- 3 kaffir lime leaves, deveined, shredded
- 1/4 cup plain flour
- Peanut oil, for shallow-frying
- 100g snow pea sprouts, trimmed
- 1 medium Lebanese cucumber, halved, thinly sliced
- 250g cherry tomatoes, quartered
- 1 small red onion, halved, thinly sliced
- 1/2 cup fresh mint leaves
- 2 tablespoons sweet chilli sauce
- 2 tablespoons lime juice
- Step 1Process fish, curry paste, onion, lime rind and lime leaves until almost smooth. Shape 2 level tablespoons mixture into a patty. Toss in flour to coat. Place on a tray. Repeat with remaining mixture and flour.
- Step 2Heat oil in a large deep frying pan over medium-high heat. Cook fish cakes, in batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel (see box, right).
- Step 3Meanwhile, make salad: Place sprouts, cucumber, cherry tomatoes, onion, mint, sweet chilli sauce and lime juice in a bowl. Toss to combine. Serve fish cakes with salad.
Make sure an adult cooks the Thai fish cakes, to avoid burns from the hot oil.
Preparing and shaping the fish cakes is great fun for kids.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas