Red Curry Fish Cakes

These Red Curry Fish Cakes offer a delightful fusion of Thai and seafood flavors. The recipe combines flaky white fish with aromatic red curry paste, fresh herbs, and lime for a tasty dish suited for any occasion. The fish cakes are straightforward to prepare and versatile enough to be served as an appetizer, main course, or a light lunch. With a crispy exterior and a tender, moist interior, these Red Curry Fish Cakes look and taste great.

Ingredients

• 1 lb white fish fillets, skinless and boneless
• 3 Tbsp red curry paste
• 1 egg, beaten
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 2 green onions, finely chopped
• 1 lime, juiced
• 1/2 cup panko breadcrumbs
• 2 Tbsp vegetable oil

Instructions

1. In a large bowl, combine the white fish fillets, red curry paste, beaten egg, cilantro, basil, green onions, and lime juice. Mix well until all ingredients are fully incorporated.
2. Form the mixture into small patties, ensuring they hold together well, and coat each patty evenly in panko breadcrumbs.
3. Heat the vegetable oil in a skillet over medium heat. Fry each fish cake for 3 to 4 minutes per side, or until they are golden brown and cooked through.
4. Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
5. Serve the Red Curry Fish Cakes hot with a side of sweet chili sauce or lime wedges.

Keywords: Lunch, Spicy, Family-friendly, Easy, Thai

Spice Rack: Red Curry Paste, Cilantro, Basil

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