Spicy Thai Fish Cakes with Green Beans
Dive into the vibrant flavors of Southeast Asia with these Spicy Thai Fish Cakes with Green Beans, a perfect blend of heat, freshness, and texture. Made with tender white fish fillets, aromatic red curry paste, and chopped kaffir lime leaves, these golden, crispy patties are infused with authentic Thai spices. The addition of finely chopped green beans adds a delightful crunch to every bite, while the hint of sweetness from granulated sugar balances the bold, savory flavors. Quick to prepare and fry, these fish cakes make a sensational appetizer or light meal, served alongside tangy lime wedges and a sweet chili dipping sauce. Whether you're recreating your favorite street food or exploring new culinary horizons, this dish is a must-try for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia)
- 2 tablespoons Red curry paste
- 1 large Egg
- 1 tablespoon Fish sauce
- 1 teaspoon Granulated sugar
- 3 leaves Kaffir lime leaves (finely chopped)
- 100 grams Green beans (finely chopped)
- 250 milliliters Vegetable oil (for frying)
- 1 lime Lime wedges (for serving)
- 4 tablespoons Sweet chili sauce (for dipping)
Instructions
Cut the white fish fillets into chunks and place them in a food processor.
Add the red curry paste, egg, fish sauce, sugar, and chopped kaffir lime leaves to the food processor.
Pulse the mixture until it forms a smooth and sticky paste. Avoid over-mixing to retain some texture.
Transfer the fish mixture to a bowl and fold in the finely chopped green beans with a spatula.
Using damp hands, divide the mixture into equal portions and shape them into small, flat patties (about 2 inches in diameter).
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches about 180°C (350°F).
Carefully slide the fish cakes into the hot oil, frying in batches to avoid overcrowding the pan.
Fry each batch for 2-3 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the cooked fish cakes to a plate lined with paper towels to drain excess oil.
Serve the spicy Thai fish cakes hot with lime wedges and sweet chili sauce for dipping.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
