Serve as a starter, snack or with a party spread.
(3 votes)
Cook: 25 Mins
Serves: 16
Price: 32p per serving
Nutritional Information
Each 47g serving contains
Energy
473kj
113kcal
473kj
113kcal
6%
Fat
9.7g
9.7g
High
14%
14%
Saturates
1.5g
1.5g
Med
7%
7%
Sugars
0g
0g
Low
1%
1%
Salt
0.36g
0.36g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1006kj/240kcal
Typical energy values per 100g:
1006kj/240kcal
Ingredients
450g river cobbler fillets (skinless and boneless)
1 level tbsp Asda Red Thai Curry Paste
1 medium free-range egg
1 tbsp Thai Fish Sauce (nam pla)
1⁄2 lime, zest of
1 level tsp sugar
1 large red chilli, de-seeded and finely chopped
50g fine green beans, thinly sliced into discs
150ml sunflower oil
Method
1
Cut the fish into cubes and put in a food processor with the curry paste, egg, fish sauce, lime zest, sugar and a pinch of salt. Process until the mixture is finely minced.
2
Stir in the chilli and beans. Shape into 16 fish cakes and put them on a tray. Heat the oil in a pan and fry as many fish cakes as you can comfortably fit for 1-2 minutes on each side.
3
Drain on kitchen paper and serve with dipping sauce.