Thai curry fish cakes with sweet chilli dressing
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Thai curry fish cakes with sweet chilli dressing

By Sara Buenfeld

Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 188
  • fat 8g
  • saturates 1g
  • carbs 9g
  • sugars 5g
  • fibre 1g
  • protein 19g
  • salt 1.3g

Ingredients

  • 400g pack frozen pollock fillets, thawed, dried and roughly chopped
  • 1 egg
  • 1 tbsp red Thai curry paste
  • 2 tsp fish sauce
  • 1 tbsp cornflour
  • zest and juice 1 lime
  • 50g green beans, trimmed and finely sliced
  • 2 tbsp sunflower oil, for frying
  • 3 tbsp sweet chilli dipping sauce
  • leafy salad, to serve

Tip

Sustainable fish

You can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish.

Why choose pollock?

With its white flesh, sweet flavour and medium flaky texture, pollock – a member of the cod family – is a useful, readily available fish for the home cook. You may have already encountered it in fish fingers and pies, and it is widely considered sustainable. If you can’t find it on the fish counter, look for it in the freezer, where it can be found as boneless flaky fish fillets.

Method

  1. Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.

  2. Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.

  3. While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.

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