Thai Fishcakes with Sweet Chilli Sauce and Cucumber Relish
Elevate your appetizer game with these irresistible Thai Fishcakes with Sweet Chilli Sauce and Cucumber Relish. Bursting with vibrant flavors, these golden, crispy patties are made from a blend of white fish fillets, aromatic red curry paste, and finely shredded kaffir lime leaves, giving them an authentic Thai twist. Chopped green beans add a delightful crunch, while a quick cucumber relish of tangy rice vinegar, crisp cucumber, and spicy chili balances the richness perfectly. Serve these savory fishcakes hot, paired with a zesty relish and sweet chilli sauce for dipping. Perfect for a crowd-pleasing starter or light meal, this recipe is quick, easy, and packed with Southeast Asian flair!
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Recipe Information
Ingredients
- 400 grams White fish fillets (e.g., cod or tilapia)
- 2 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 large Egg
- 3 leaves Kaffir lime leaves, finely shredded
- 80 grams Green beans, finely chopped
- 1 teaspoon Sugar
- 2 tablespoons Rice flour
- 500 milliliters Vegetable oil (for frying)
- 1 medium Cucumber, diced
- 2 small Shallots, thinly sliced
- 1 small Red chili, chopped
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar (for relish)
- 0.5 teaspoon Salt
- to taste Sweet chilli sauce
Instructions
Place the white fish fillets, red curry paste, fish sauce, egg, shredded kaffir lime leaves, sugar, and rice flour in a food processor. Blend until you have a smooth mixture.
Transfer the mixture to a bowl and fold in the finely chopped green beans.
Using slightly wet hands, shape the mixture into small, flat patties (approximately 2-3 inches in diameter).
Heat the vegetable oil in a deep pan over medium heat. Test the oil by dropping in a small piece of the mixture – it should sizzle immediately.
Fry the fishcakes in batches, cooking for 2-3 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
To prepare the cucumber relish, combine the diced cucumber, sliced shallots, chopped red chili, rice vinegar, sugar, and salt in a small bowl. Mix well and set aside.
Serve the freshly fried fishcakes with the cucumber relish and a side of sweet chilli sauce for dipping.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.6 g | 657% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 25.3 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1948 mg | 41% | |
*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.
