Perfect as a light main course or a distinctive starter, these tasty Thai fishcakes sure pack a fiery and flavoursome punch. Loaded with aromatic exotic herbs and spices these irresistible bite-sized fishcakes are served with a cooling spicy cucumber dipping sauce.
Put the lemongrass, curry paste, coconut milk and kaffir lime leaves in a small saucepan and simmer for 15 minutes to infuse the flavours and reduce slightly. Allow to cool completely before adding to the fishcake mixture after the next step.
Put the spring onions, garlic, fish sauce, chilli and cooled coconut milk mixture in a food processor and blitz until smooth. Add the fish and eggs and blitz again. Chill the mixture for 30 minutes.
Meanwhile, combine the dipping sauce ingredients, mix well and set aside.
Heat the groundnut oil in a medium saucepan. Shape the chilled fishcake mixture into 5-7cm (2-3in) rounds and fry in batches for 5-10 minutes on medium, or until golden and cooked through. Drain on kitchen towel and serve warm with the dipping sauce.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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