Thai fish cakes

Name: Thai fish cakes
Yield: 10
Ingredients: 1.0kg White fish fillets, roughly chopped; 45.0g KNORR Thai Yellow Curry Paste 850g; 1.0x Egg, lightly beaten; 75.0g Green beans, finely chopped; 10.0g Coriander, chopped; 10.0ml Lime juice; 70.0g Corn flour; 0.0 Salt And Cracked Black Pepper; 15.0g KNORR Thai Sweet Chilli Sauce Gluten Free 2.2kg

Authentic KNORR Thai Yellow Curry Paste adds great flavour to these fishcakes. Balance with a little KNORR Thai Sweet Chilli Sauce GF for a milder profile.

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Method

White fish fillets, roughly chopped 1.0 kg
KNORR Thai Yellow Curry Paste 850g 45.0 g
KNORR Thai Yellow Curry Paste 850g
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Egg, lightly beaten 1.0 x
Green beans, finely chopped 75.0 g
Coriander, chopped 10.0 g
Lime juice 10.0 ml
Corn flour 70.0 g
Salt And Cracked Black Pepper
KNORR Thai Sweet Chilli Sauce Gluten Free 2.2kg 15.0 g
KNORR Thai Sweet Chilli Sauce Gluten Free 2.2kg
Order Now

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Buy Now

Unilever Food Solutions

Bidfood

Service Foods

Free Sample

Seafood

Aged Care

Thai

Main Meals

Aged Care Finger Food

Starters

Authentic KNORR Thai Yellow Curry Paste adds great flavour to these fishcakes. Balance with a little KNORR Thai Sweet Chilli Sauce GF for a milder profile.

...

Preparation

Method
- Blend fish, KNORR Thai Yellow Curry Paste and KNORR Thai Sweet Chilli Sauce GF together until finely chopped.
- Transfer to a bowl and add egg, beans, coriander, lime juice and corn flour. Season, then mix until fully combined.
- Shape the mixture into discs approximately 6cm in diameter. Chill for 10 minutes.
- Shallow fry the fish cakes until golden.
Serving suggestion
- Serve with asian style slaw or steamed vegetables, rice and extra KNORR Thai Sweet Chilli Sauce GF.