Thai Fish Cakes

These Thai Fish Cakes are a delightful blend of fresh fish, fragrant herbs, and spices, offering a burst of flavor in every bite. Perfectly crispy on the outside and tender on the inside, they make for an irresistible kosher appetizer.

Ingredients

• White fish fillet (such as cod) - 250 grams, finely chopped
• Green beans - 50 grams, finely chopped
• Red curry paste - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Fresh mint - 1 tablespoon, chopped
• Egg - 1 large
• Rice flour - 3 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the finely chopped fish fillet, green beans, red curry paste, cilantro, mint, egg, rice flour, salt, and black pepper. Mix until well combined.
2. Shape the mixture into small patties, about 5 cm in diameter and 1 cm thick.
3. Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the fish cakes in batches, making sure not to overcrowd the pan.
4. Fry the fish cakes for about 3-4 minutes on each side or until golden brown and cooked through.
5. Remove the fish cakes from the pan and place them on paper towels to drain excess oil.
6. Serve the fish cakes warm, optionally with a dipping sauce or fresh lime wedges.

Nutrition

• Calories: 270
• Protein: 25 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• High in protein, promoting muscle health and repair.
• Rich in omega-3 fatty acids when using fatty fish, supporting heart health.

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