These crisp and spicy patties could serve as an appetizer, a snack, a hot or cold lunch dish.
12 oz. firm White Fish Fillet
1 tbsp Thai Kitchen Red Curry Paste
8 green beans, thinly sliced or slivered
4 green onions, tops only, thinly sliced
3 kaffir lime leaves*, minced
3 cloves garlic, minced
2 tbsp Thai Kitchen Premium Fish Sauce
1 tsp sugar
1 1⁄2 tbsp cornstarch
2 tbsp vegetable oil
Cube fish. In a food processor combine fish, red curry paste and egg and blend until smooth. Set aside. In a bowl, combine green beans, green onions, kaffir lime leaves and garlic; with a spoon or fork mix lightly. Add fish sauce, sugar and cornstarch and blend together well to make a smooth paste. Combine this mixture with the processed fish mixture. Mix well to combine all ingredients.
Heat a wok or heavy skillet to medium-high heat and add oil. With lightly moistened hands, form 1⁄4 cup portions of the fish mixture into patties (small, flat pancakes) and slide them into the oil. Don’t crowd the pan; cook a few at a time. Fry until golden brown on one side, then turn and cook until other side is golden brown. Do not overcook. Drain on absorbent paper towels.
Makes 6 servings. Note: To test mixture for flavour and texture, make a small ball and drop it into boiling water or fry in hot oil. If you want firmer patties, add more fish or egg. For a softer consistency add more cornstarch or a small amount of heavy cream.
* Kaffir lime leaves are optional in this recipe
Recipe from Thai Kitchen’s website