Recipe

Thai-style fish cakes with cucumber chilli pickle

This tasty fish cakes are made in the Thai-style, which involves processing whatever meat your using almost to a paste, this gives the cakes their unique texture. Serve these with cucumber chilli pickle and sweet chilli sauce for dipping.

  • 40 mins cooking
  • Serves 4
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Ingredients

Thai-style fish cakes with cucumber chilli pickle
  • 250 gram (8 ounces) rice vermicelli
  • 500 gram (1 pound) firm white fish fillets, chopped coarsely
  • 1 cup fresh coriander leaves (cilantro), loosely packed
  • 1/3 cup (50g) cornflour (cornstarch)
  • 1 tablespoon fish sauce
  • 2 tablespoon sweet chilli sauce
  • 2 egg whites, beaten lightly
  • 3 green onions (scallions), sliced thinly
  • 60 gram (2 ounce) green beans, trimmed, sliced thinly
  • 120 gram (4 ounces) baby asian salad mix
  • 1/3 cup (80ml) white wine vinegar
  • 1 tablespoon caster (superfine) sugar
  • 2 clove garlic, crushed
  • 1 fresh small red thai (serrano) chilli, chopped finely
  • 1/3 teaspoon sea salt flakes
  • 2 (260g) lebanese cucumbers, halved lengthways, sliced thinly
  • 2 (50g) purple shallots, sliced thinly
  • 1/3 cup fresh coriander leaves (cilantro), firmly packed

Method

Thai-style fish cakes with cucumber chilli pickle
  • 1
    Place vermicelli in a large heatproof bowl, cover with boiling water, stand until tender, drain. Using kitchen scissors, cut vermicelli coarsely.
  • 2
    To make cucumber chilli pickle. Combine pickle with half the vermicelli in a medium bowl, season to taste. Combine vinegar, sugar, garlic, chilli and salt in a medium bowl, stir until sugar dissolves. Add cucumber, shallot and coriander, toss gently to combine.
  • 3
    Process fish until almost smooth. Add coriander, cornflour, sauces and egg white, process until combined. Stir in onion, beans and the remaining vermicelli, season. Shape mixture into 12 patties.
  • 4
    Heat a medium non-stick frying pan over medium heat; cook patties for 3 minutes each side or until browned and cooked through.

Notes

We used ling for this recipe, but use any firm white fish fillets you like.

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