Classic Thai Fish Cakes
These delicious Thai fish cakes are packed full of flavour with homemade red curry paste, kaffir lime leaves, snake beans and coriander. Best eaten with a serve of Thai cucumber pickle and glossy deep fried Thai basil. They freeze well for a quick and easy Friday night dinner.
Ingredients
fresh fish, canola oil non GMO, Thai cucumber pickles (Rice vinegar, Water, Sugar, Continental cucumber, Red onion, frozen red chillies, fresh coriander), Under the Pickle Tree Red Curry Paste (onion, garlic, ginger, lemongrass, shrimp paste, fish sauce, sugar , lime juice, spices and citric acid (330)), Snake beans, fresh egg, Carrot, fresh thai basil, red cabbage, Thai Basil, Fish sauce, fresh coriander, Kaffir lime, Karachi (wild ginger).
Preparation and storage notes
Please heat in a hot oven 190 degrees for about 10 minutes so your fish cakes are sizzling. Alternatively, fry then in a pan with a little oil. Serve with sweet chilli dipping sauce.