Thai Fish Cakes With Sriracha Mayo Are About To Become Your Go-To Dinner Party Dish
These Thai Fish Cakes are incredibly delicious. Seasoned beautifully and topped with sriracha mayo, you're going to want to eat these on the regular.

But here's a tip! Make sure the fish you use is dry before you use. If previously frozen, use a paper towel to remove any liquid. Why? If there's too much water, the mixture will be too wet and will make it really difficult to make your fish patties!

The food processor is your best friend, which means these only take about half an hour altogether to make!

MAKES:
4 SERVINGS
PREP TIME:
0 HOURS 20 MINS
COOK TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 30 MINS
INGREDIENTS
FOR THE FISH CAKES
2 small, seeded red chillies, roughly chopped
2 tbsp. Thai red curry paste
1 egg yolk
2 cloves garlic
4 spring onions, roughly chopped
6 lime leaves, finely julienned
40 g green beans, topped and tailed, finely chopped
Handful of coriander, finely chopped
Handful Thai basil, finely chopped
1 tbsp. Thai fish sauce
Zest of 1 lime
450 g white fish - haddock or cod, cut into chunks
FOR THE SRIRACHA MAYO
150 g mayonnaise
40 g sriracha
Juice of half a lime

DIRECTIONS
Add fish to food processor along with the chillies, garlic, spring onion, coriander, fish sauce and egg yolk and blitz to a smooth paste. Tip into a bowl.
Mix the paste together with the Thai basil, lime leaves, green beans and zest of a lime. Set aside in fridge for half an hour.
Remove from fridge and form the fish paste into little patties with wet hands.
Shallow fry in vegetable oil till golden on each side, drain on kitchen paper and serve with the sriracha mayo and a pickled cucumber and peanut salad.
For the Sriracha mayo mix together the mayonnaise, Sriracha and lime juice.