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Thai cuisine is renowned for its vibrant flavors and aromatic spices, and the Spicy Thai Green Curry Fish Cakes are a perfect embodiment of this culinary tradition. These fish cakes are not only packed with fresh ingredients but also offer a delightful combination of spice and texture that can impress both family and friends. Whether served as an appetizer or a main dish, these fish cakes are versatile enough to suit any occasion, making them a must-try for lovers of Thai food.

Spicy Thai Green Curry Fish Cakes

Elevate your spring brunch with these Spicy Thai Green Curry Fish Cakes! This easy recipe combines fresh white fish with zesty green curry paste, creating a crispy delight that's both comforting and flavorful. Perfect as an appetizer or a main dish, these cakes bring a taste of Thailand to your table. Try them tonight for a delightful twist on dinner or save this recipe for your next gathering. Enjoy every flavorful bite!
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Ingredients
  

500g white fish fillets (like cod or haddock), skinless and boneless

100g Thai green curry paste

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup fresh coriander leaves, chopped

1/2 cup green beans, finely chopped

1/2 cup red bell pepper, finely chopped

1/4 cup breadcrumbs (plus extra for coating)

1 egg, lightly beaten

Vegetable oil, for frying

Instructions
 

Prepare the Fish: Begin by placing the white fish fillets into a food processor. Pulse until you have a smooth fish paste, scraping down the sides as needed.

    Combine Ingredients: Add the Thai green curry paste, fish sauce, lime juice, brown sugar, chopped coriander, green beans, red bell pepper, breadcrumbs, and the beaten egg to the fish paste in the food processor. Blend until all ingredients are well combined but still has some texture.

      Chill the Mixture: Transfer the mixture into a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes to firm up, which makes shaping the cakes easier.

        Shape the Fish Cakes: Once chilled, wet your hands slightly and take a portion of the mixture to form small cakes, about the size of your palm. Make sure they are evenly shaped and not too thick.

          Coat the Fish Cakes: Lightly dredge each fish cake in breadcrumbs to give them a nice crispy texture when fried.

            Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. To check if it's hot enough, drop a small piece of the mixture in; it should sizzle immediately.

              Fry the Fish Cakes: Carefully place the fish cakes in the pan in batches, being careful not to overcrowd. Fry them for about 3-4 minutes on each side, or until golden brown and cooked through. Frying in batches helps maintain the oil temperature.

                Drain Excess Oil: Once cooked, remove the fish cakes from the pan and place them on paper towels to drain off any excess oil.

                  Serve: Serve the spicy Thai green curry fish cakes hot with a side of sweet chili sauce and lime wedges. Garnish with additional fresh coriander if desired.

                    Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings