An easy storecupboard version of a classic thai dish from ” Dominique’s Kitchen ” by Dominique Woolf. The traditional recipe would use white fish fillets. Her Cucumber relish can be served alongside if you like. The recipe will make 8-10 fishcakes.
Ingredients
- 2 x 145 g tuna drained
- 1 egg lightly beaten
- 1 1/2 tbsps Thai red curry paste use Mae Ploy if you can find it
- 3 tbsps cornflour
- 1 spring onion trimmed and finely sliced
- 1 tbsp Neutral oil for frying
To serve
- a squeeze lime
- Quick sweet chilli dipping sauce or use ready made
- Cucumber relish
Servings:
Instructions
- Put everything apart from the oil in a mixing bowl and mash well with a fork, ensuring the chilli paste is well mixed through . Take a small tsp of the mixture and fry in a drizzle of oil for a couple of minutes to check the seasoning. Taste, then add more salt or paste to the mixture as needed.
- Take heaped dessertspoons of the mixture and shape into patties.
- Heat 1 tbsp oil in a large non stick frying pan over a medium heat. Add the patties and fry for 2-3 minutes on each side until golden. Place on kitchen paper to drain off excess oil.
- Serve immediately with a squeeze of lime together with some chilli sauce and Cucumber Relish, or a green salad.
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