• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Approximately 12 fish cakes

• 400g boneless white fish fillets (such as cod or haddock), skin removed and cut into chunks
• 1 egg
• 2 tablespoons red curry paste (see our recipe)
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• Zest of 1 lime
• 1 teaspoon minced fresh lemongrass
• 1 teaspoon minced fresh ginger
• 2 kaffir lime leaves, finely chopped (optional)
• 3-4 fresh Thai red chilies, finely chopped (adjust to your spice preference)
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh Thai basil leaves (regular basil works too)
• 1 tablespoon vegetable oil
• Vegetable oil for frying

For Serving:

• Sweet chilli sauce
• Fresh lime wedges
• Sliced cucumber and carrot

1. In a food processor, combine the fish chunks, egg, red curry paste, fish sauce, sugar, lime zest, lemongrass, ginger, kaffir lime leaves (if using), and Thai red chilies. Pulse until well combined and a smooth paste forms.
2. Transfer the mixture to a mixing bowl and add in the chopped cilantro and Thai basil. Mix well to evenly distribute the herbs.
3. With lightly oiled hands, take small portions of the mixture and shape them into flat, round fish cakes about 2-3 inches in diameter. Place them on a plate.
4. In a frying pan, heat vegetable oil over medium heat. Once the oil is hot, carefully place the fish cakes in the pan, ensuring they don’t overcrowd. Fry for about 3-4 minutes on each side, or until they turn golden brown and crispy. You may need to fry them in batches.
5. Once fried, place the fish cakes on a plate lined with paper towels to absorb excess oil.
6. Serve the Thai Fried Fish Cakes hot, accompanied by sweet chilli sauce, lime wedges, and a side of sliced cucumber and carrot.

Note: Cooking times may vary slightly depending on the thickness of the fish cakes and the heat of your stove. Ensure the fish cakes are cooked through and have a crispy exterior.