Thai fishcakes with sweet and sour cucumber pickle

Name: Thai fishcakes with sweet and sour cucumber pickle
Total time: 30 min
Yield: Serves 6 as a starter
Cuisine: Thai
Ingredients: 400g skinless, boneless pollock fillets roughly chopped; 1 tbsp Thai red curry paste; 2 tsp fish sauce; 1½ tsp palm or soft brown sugar; 1 lime leaf shredded (or zest from ½ a lime); 1 egg white; ½ stalk lemongrass finely chopped; 1 tbsp coriander leaves plus extra to serve; 50g green beans thinly sliced into rounds; 1 red chilli seeded and finely chopped; 2 tbsp sesame seeds; for frying sunflower oil; 50ml white wine vinegar; 50g caster sugar; 1/2 cucumber diced; 2 shallots finely chopped

Published: January 14, 2015 at 9:18 AM

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Serves 6 as a starter

Easy

Total time: 30 mins

+ chilling

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Thai fishcakes make brilliant party food or a dinner party starter as you can fry them in advance and keep warm in the oven. The easy cucumber pickle adds an authentic Southeast Asian touch.

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Ingredients

Nutrition

400g skinless, boneless pollock fillets

roughly chopped
1 tbsp Thai red curry paste
2 tsp fish sauce
1½ tsp palm or soft brown sugar
1 lime leaf

shredded (or zest from ½ a lime)
1 egg white
½ stalk lemongrass

finely chopped
1 tbsp coriander leaves

plus extra to serve
50g green beans

thinly sliced into rounds
1 red chilli

seeded and finely chopped
2 tbsp sesame seeds
for frying sunflower oil

CUCUMBER PICKLE

50ml white wine vinegar
50g caster sugar
1/2 cucumber

diced
2 shallots

finely chopped

Nutrition: per serving

kcal159
fat7.3g
saturates0.8g
carbs10.5g
fibre0.6g
protein12.6g

Method

step 1

Put the pollock, curry paste, fish sauce, sugar, lime leaf, egg white, lemongrass and coriander in a food processor with a tiny pinch of salt. Whizz to a smooth paste, then stir in the chopped beans and chilli, before shaping the mixture into about 18 small patties. Sprinkle both sides with some sesame seeds, then arrange on trays lined with baking paper, and chill for an hour to firm up.
step 2

Meanwhile, gently heat the vinegar and sugar with 1 tbsp water until the sugar has dissolved. Boil for 1 minute, then remove from the heat and cool before stirring in the cucumber and shallot.
step 3

Heat the oven to 160C/fan 140C/gas 3. Heat a good layer of oil in a large frying pan and fry the fishcakes, a few at a time, until golden on both sides. Transfer to the oven to finish off, then keep warm while you fry the rest. Pile onto a platter scattered with more coriander, with the cucumber pickle alongside.

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