Oven-Baked Thai Fishcakes

cook 20 mins
  • 500 g (1 lb) skinless firm white fish fillets
  • 2 tablespoons fish sauce
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon caster sugar
  • 75 g (3 oz) green beans, thinly sliced
  • handful of coriander, chopped
  • 2 teaspoons vegetable oil
  • salt and pepper
  • sweet chilli sauce
  • cucumber wedges
  • Place the fish, fish sauce, curry paste and sugar in a food processor and whizz until smooth. Stir through the green beans and coriander, then season.
  • Brush a 12-hole muffin tray with the oil, then spoon 2–3 tablespoons of the mixture inside each hole. Lightly press down. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and cooked through. Serve with sweet chilli sauce and cucumber wedges.
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