Thai Fish Cakes

🛒 Ingredients

• White fish fillets (e.g., cod) 150 g · 123 kcal
• Red curry paste 15 g · 23 kcal
• Green beans, finely sliced 20 g · 6 kcal
• Kaffir lime leaves, finely shredded 2 g · 0 kcal
• Egg, large 25 g · 37 kcal
• Fish sauce 15 g · 8 kcal
• Palm sugar 2 g · 8 kcal
• Tapioca starch 10 g · 36 kcal
• Vegetable oil (for frying, absorbed) 14 g · 126 kcal

👨‍🍳 Instructions

1. Roughly chop the white fish fillets, then place them in a food processor with the red curry paste, egg, fish sauce, palm sugar, and tapioca starch.
2. Process until a smooth, sticky paste forms, scraping down the sides as needed.
3. Transfer the fish paste to a bowl and fold in the finely sliced green beans and shredded kaffir lime leaves.
4. Heat the vegetable oil in a pan over medium heat. While the oil heats, form the fish paste into small, flattened patties.
5. Fry the fish cakes for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the cooked fish cakes from the pan and drain on paper towels. Serve hot with sweet chili sauce.