Thai Fish Cakes with Coconut Curried Vegetables
Fish cakes served with broccoli and cauliflower in a curried coconut sauce.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20minutes 20minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20minutes 20minutes
Ingredients
Fish cakes:
Vegetables:
Instructions
  1. Put to the food processor all the ingredients for the fish cakes (except for the rapeseed oil) and process them till everything is combined. You have to make sure there are no bones in the fish!
  2. Form 8 round cakes from the fish mixture; put them on a plate and leave in the fridge for at least 20 minutes.
  3. Heat the rapeseed oil in a big frying pan; put in the fish cakes and fry them on a medium heat for approx. 3 minutes on each side.
  4. In another pan heat the rapeseed oil for the vegetables; add the ginger, garlic and chilli paste and fry till they release their aroma.
  5. Add the vegetables, fry for 2 minutes stirring to coat them in spices.
  6. Add the coconut milk, bring to boil and cook for 5 minutes, if you would like to have crunchy vegetables or a bit longer – for a softer version.
  7. Serve with jasmine rice.

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