DesignGeek

I really like Thai food and never can get enough of it. A while ago I did a Thai cooking class which was great fun. I learned to cook a variety of different dishes like curries, stir fries, salads and more. One of the things I learned to cook was fish cakes, which I like a lot. I often cook this dish as a starter when friends come round for dinner and over time I’ve varied the original recipe and adjusted it to my taste.

Ingredients:
500g skinless redfish fillets, bones removed, roughly chopped
2 tablespoons red curry paste
2 tablespoons fish sauce
1 egg
3 spring onions, chopped
3 kaffir lime leaves, spine removed, finely shredded
1 chilli, finely chopped
vegetable oil, for deep-frying

First I chop the fish in rough pieces and process them in a food processor. Don’t blend them too long, you still want to have some texture.

I add the fish sauce, curry paste and the egg and process the mix till it is combined before I transfer it to a bowl.

I then add the spring onions, the kaffir lime leaves and the chilli and combine it to an even mix. If possible, I refrigerate the mix for about 30 minutes.

With a spoon a grab a heaped tablespoon of the mix. With my wet hands I form it into a flat patty and put it straight into the hot oil where I deep fry them for 3 to 5 min till they are nice and golden.

I take them out of the oil and place onto a paper towel to let some of the oil drip off.

I serve them with some sweet chilli sauce for dipping. Enjoy!