THESE Thai fish cakes WEre SO easy to make.
I love Thai food but have always felt like most of the dishes in Thai restaurants would be too difficult to duplicate at home.
If I knew how easy it was to make Thai fish cakes at home, this would have been a staple dish in my house for years now. These were so good and tasted so authentic.
I was so proud of myself.
The hardest part of making these cute little cakes was frying them. But you can always do what I did and bake them instead. They’re just as tasty and not as oily.
This recipe calls for tapioca starch, but if you can’t have that for whatever reason, just substitute an extra egg to hold these fish cakes together.
Enjoy with your favorite dipping sauce. I dipped these in homemade mayo spiced with paprika and garlic.
Ingredients
12 ounces of any type of fish
2 Tablespoons of chopped cilantro
3 Tablespoons of chopped green beans or carrots
2 Tablespoons of arrow root
1 to 2 eggs (one egg if using arrowroot, 2 eggs if leaving it out)
3 Tablespoons of Thai spice (I used Thai Kitchen Red Curry Paste, 4 Oz)
2 cloves of chopped garlic
Optional: 1 teaspoon of fish sauce for extra saltiness and Thai flavor (I use Red Boat Fish Sauce, 500 ml (17 oz.)) or use 1/2 teaspoon of salt instead
Optional: 3 tablespoons of mashed sweet potato (this will add a sweet flavor).
Optional for spice lovers: 1/2 Serrano pepper or jalapeno pepper, chopped
1/4 of a lime, juiced and extra lime wedges for garnish.
How to
Cut raw fish into chunks and throw into high speed blender or food processor.
Process until the fish turns into a paste.
Mix the rest of the ingredients in a bowl and add to the fish mixture in the food processor. Process until all ingredients are mixed well.
Put in the fridge for at least half an hour for dough to firm up.
Form dough into patties with your hand and put on a parchment lined paper to bake. Keep wetting your hand if the dough gets too sticky.
Bake for 35 minute in an preheated oven at 350 degrees.
You can also fry these in generous amounts of coconut oil on medium heat. Flip them every few minutes. They taste great either way.
Garnish with cilantro leaves, a wedge of lime and dip into homemade mayo or Greek yogurt spiced with garlic powder. This would also go very well with a sweet and sour dipping sauce.
