Hot, spicy and keeps you going back for more – these easy Thai fishcakes are made in no time, and packed full of flavor.

The recipe calls for a dusting of flour.  If making this dish keto, use keto bread crumbs instead.

Yields1 Serving

 ¾ lb Hoki
 1 tbsp Thai red curry paste
 2 tbsp Coriander, fresh and chopped
 2 Spring onions, sliced
 1 Egg
 1 Lime, juice and zest
 2 tbsp Flour

1

Put all ingredients except the oil and flour, into a food processor and blend until smooth. If you don't have a food processor, chop all ingredients as fine as you can.

2

Shape the mixture into 12 small fishcakes and refrigerate for 10 minutes.

3

Remove fishcakes from the fridge and lightly dust with flour.

4

Heat oil in a frying pan and place over a medium heat. Fry the fish cakes for 2-3 minutes on each side, or until golden brown.

5

Serve with wedges of lime and sweet chilli dipping sauce.

Ingredients

 ¾ lb Hoki
 1 tbsp Thai red curry paste
 2 tbsp Coriander, fresh and chopped
 2 Spring onions, sliced
 1 Egg
 1 Lime, juice and zest
 2 tbsp Flour

Directions

1

Put all ingredients except the oil and flour, into a food processor and blend until smooth. If you don't have a food processor, chop all ingredients as fine as you can.

2

Shape the mixture into 12 small fishcakes and refrigerate for 10 minutes.

3

Remove fishcakes from the fridge and lightly dust with flour.

4

Heat oil in a frying pan and place over a medium heat. Fry the fish cakes for 2-3 minutes on each side, or until golden brown.

5

Serve with wedges of lime and sweet chilli dipping sauce.

Keto Thai Fish Cakes

Source: Sealord