Thai Curry Fish Cakes With Sweet Chilli Dressing Recipes

THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING

Thai curry fish cakes with sweet chilli dressing image

Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack

Provided by Sara Buenfeld

Categories Fish Course, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 20

Ingredients

400g pack frozen pollock fillets, thawed, dried and roughly chopped
1 egg
1 tbsp red Thai curry paste
2 tsp fish sauce
1 tbsp cornflour
zest and juice 1 lime
50g green beans , trimmed and finely sliced
2 tbsp sunflower oil , for frying
3 tbsp sweet chilli dipping sauce
leafy salad , to serve
400g pack frozen pollock fillets, thawed, dried and roughly chopped
1 egg
1 tbsp red Thai curry paste
2 tsp fish sauce
1 tbsp cornflour
zest and juice 1 lime
50g green beans , trimmed and finely sliced
2 tbsp sunflower oil , for frying
3 tbsp sweet chilli dipping sauce
leafy salad , to serve

Steps:

Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Thai Chicken Cakes With Sweet Chilli Sauce image

This is a delicious recipe, different from the normal stir fry, salad or curry. Quick as lightning to make too. I use just cooking spray or bake them.

Provided by MarraMamba

Categories Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken breasts, cubed
1 garlic clove, roughly chopped
1 cm finely chopped fresh gingerroot, knob, roughly chopped
1 small onion, chopped
2 tablespoons coriander, chopped
1 green chili, chopped
1 pinch salt & freshly ground black pepper
2 tablespoons olive oil
sweet chili paste (for dipping)

Steps:

Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
Shape the chicken mixture into small cakes
Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
Serve immediately, with sweet chilli sauce and sliced spring onion.

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