Thai Fish Cakes

This blog is for a friend who is surely missing her Thai Fish Cakes by now....nudge winks! I got my fish patties from an Asian supermarket recently. However, if you can't find any, do not despair, these fishcakes are easy enough to make if you have a food processor. Asian fish cakes are much better than western coz they are tastier, flavoursome with herbs and non-battered.

This is my version, once again.. measurements are approx only since I never measure when I cook.

Ingredients

3 pieces of boneless white filleted fish meat
1 tablespoon of red curry
2 tablespoon of fish sauce
Couple of kafir leave, use coriander if none, sliced thinly
3 french bean sliced thinly, use spring onions if none.
1 tablespoon of cornflour for coating

Method

Put fish meat in the food processor and process for a couple of minutes,
Add remainder ingredients, make sure it is smooth paste.
Put in fridge to chill for few minutes. This makes it harder and will not crumble to bits when frying.
Bring it out from fridge.
Make into patties, coat with flour
Fry the patties til they are brown.

You can served it hot with rice and sweet chilli sauce for dipping sauce.

Today, I have made sambal belachan as my sauce. The belachan (shrimp paste) was toasted in oven wrapped in tin foil to spare my neighbourhood from the strong smell. I cut a small piece and wrap in tin foil and baked it in the oven. Frankly, they have no idea what they are missing out on and I love the smell. Yup! I licked the tin foil after I was done toasting..inhaled the chilli too..