These Thai Fish Cakes are packed with white flaky fish, crunchy green beans and bold Thai flavours and served alongside a zingy dipping sauce. They are great as an appetizer or served with salad as a main.
15ounceswhite fish(can be a combination of sea bass, cod, halibut etc)
3tbspthai red curry paste
1/3cupfinely chopped raw green beans
1tspgrated lime zest
1 1/2tbspolive oil
1/2red Thai chilifinely chopped
2tbspwhite wine vinegar
1/2tbsphoney*(swap the honey with 1 tbsp apple juice for Whole30)
In a food processor combine the fish, egg yolk and curry paste and blend for 4 minutes it becomes paste consistency.
Transfer the blended fish to a bowl and stir in the chopped green beans, cilantro and lime zest.
Heat the oil in a large non stick skillet on medium high heat. Form the mixture into 1 1/2 tbsp sized balls, place them in the skillet and then flatten the balls gently with your fingers into a patty shape.
Working in batches, cook the fish cakes for 3 minutes per side until golden and crispy on both sides and then transfer to a plate while you cook the remaining fish cakes.
In a bowl combine the dipping sauce ingredients and stir until well combine.
Serve the fish cakes with dipping sauce on the side for dipping.