Thai Cod Cakes with Chilli Dipping Sauce

Thai Cod Cakes with Chilli Dipping Sauce are a delightful blend of tender cod, aromatic red Thai curry paste, and zesty lime, enhanced by the crunch of fresh green beans and fragrant coriander. Grilled to golden perfection, these patties offer a light yet flavour-packed experience. Paired with a sweet, tangy, and spicy chilli dipping sauce, this dish is a perfect balance of bold Thai flavours.

Thai Cod Cakes Chilli Sauce Recipe - TheRecipe.Website

Prep Time 25

Cook Time 10

Total Time 35

Servings People

Ingredients

450 g cod fresh
2 tbsp red Thai curry paste
1 large egg yolk free range
75 g green beans finely sliced
3 tbsp fresh coriander finely chopped
1 tbsp rapeseed oil
1 large lime zest only

For the chilli dipping sauce:

Instructions

Place the cod, curry paste and egg yolk into a food processor or blender and blend until combined.
450 g cod, 2 tbsp red Thai curry paste, 1 large egg yolk
Stir through the French beans, coriander and lime zest.
75 g green beans, 3 tbsp fresh coriander, 1 large lime
Form the mixture into 12 patties and season well.
Brush the patties with a little oil.
1 tbsp rapeseed oil
Preheat the grill. Place on a baking sheet and grill for 3-4 minutes on each side, until golden.
Mix together the ingredients for the dipping sauce and serve with the fish cakes.
1 tbsp runny honey, 1 tbsp chilli sauce, 1 large lime, 2 tbsp fresh coriander, freshly ground black pepper

Notes

Recipe tips to get the best out of your Thai Cod Cakes with Chilli Dipping Sauce:

Serve with a little wilted pak choi and some finely chopped red chilli, spring onion and coriander leaves to garnish.

You could use salmon, prawns or crab in place of cod.

Freezing instructions: Freeze cod cakes and sauce separately. Freeze cod cakes in individually wrapped portions with greaseproof paper between each one. Defrost in the fridge or in the microwave and heat thoroughly until piping-hot.

Nutrition