Thai Fish Cakes With Hot Peanut Dip

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These little fish cakes are very popular in thailand as street food, and make a perfect snack. or, serve them as an appetizer, complete with the spicy peanut dip.

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Steps

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Put the fish fillet in a food processor with the fish sauce , curry paste , lime juice , garlic , kaffir lime leaves , salt & pepper , and egg white and process until a smooth paste forms.

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Stir in the cilantro and quickly process again until mixed.

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Divide the mixture into 8-10 pieces and roll into balls , then flatten to make round patties and set aside.

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For the dip , halve and seed the chili , then chop finely.

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Place in a small pan with the remaining ingredients and heat gently , stirring constantly , until well blended.

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Adjust the seasoning to taste.

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Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown.

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Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.

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Ingredients

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white fish fillets, thai fish sauce, red curry paste, lime juice, garlic clove, dried kaffir lime leaves, egg white, fresh cilantro, salt and pepper, vegetable oil, red chile, light soy sauce, brown sugar, chunky peanut butter, coconut milk