Thai-Style Fish Cakes

1.00 Prep / 0.16 Cook / 4 Servings

• 500g firm white fish fillets (such as ling), coarsely chopped
• 1/2 cup fresh coriander leaves
• 35g (1/4 cup) cornflour
• 2 tablespoons fish sauce
• 2 tablespoons sweet chilli sauce
• 1 egg, lightly whisked
• green shallots, ends trimmed, finely chopped
• 50g green beans, finely chopped
• 80ml (1/3 cup) vegetable oil
• Lime wedges, to serve
• Sweet chilli sauce, extra, to serve

Herb & Peanut Salad
• 50g Asian salad mix
• 1/2 cup fresh coriander leaves
• 2 tablespoons roasted peanuts, chopped
• 2 tablespoons olive oil
• 2 teaspoons fresh lime juice

Step 1
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.

Step 2
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat.

Divide the fish mixture into 8 equal portions. Press 1 portion into a egg ring and repeat for remaining fish mixture. Refrigerate on a plate covered in glad wrap, and leave for at least half an hour + to firm up.

Step 3
Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

Step 4
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

Step 5
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.

Recipe adapted from Taste.