Servings: 6 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins
Salads & Starters | Dinner
We have several different fish cake recipes, but if you love Thai food, try this one first. it has areal authentic Eastern Thai flavour. You can use any white fish or even fresh tuna, but I find , sea bass or cod work best. The following ingredients makes bout 18 medium sized fish cakes. Serve with a Thai Green Salad and a sweet chilli dipping sauce (See our Primal recipe for the sauce).
- Fish (450g)
- Spring onion (5 finely chopped)
- Coriander (Generous handful)
- Coconut Flour (4 tbsp)
- Thai Red Curry Paste (2 tbsp)
- Fish Sauce (2 tbsp)
- Red Chilli (finely chopped (optional))
- Green Beans (100g finely chopped)
In a bowl add:
. 100g green beans
. 5 or 6 finely chopped spring onions
. A generous handful of chopped coriander
. 3 or 4 tablespoons of coconut flour
. 3 or 4 tablespoons of homemade Thai Red Curry Paste
. 2 Tablespoons of fish sauce
. If you like spice, add one or two finely chopped red chilli's
Wet your hands and mush everything together. Then to get a nicely round shape fishcake, make into small round balls and use something like a cookie cutter to press the ball into. I then tend to leave in fridge for an hour or so, but you don't have too, you could go straight to frying stage.
Add a good amount of coconut oil to frying pan and then fry till slightly brown and turnover.