← All recipes

Thai-style fishcakes with sweet and sour cucumbers

Thai-style fishcakes with sweet and sour cucumbers is a cakes recipe made with Fish Sauce, Muscovado Sugar, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   For the fishcakes, blend together the fish, fish sauce, red curry paste and lime zest in a food processor or blender.

2. 2

   Add the chopped coriander, eggs, muscovado sugar, fine beans and salt.

3. 3

   Using wet hands, mould the mixture into patties and place on a baking tray. Transfer to the fridge to set.

4. 4

   When ready to cook, warm an ovenproof pan over a medium heat and place the patties in the pan to colour on each side, then bake in the oven for five minutes until cooked.

5. 5

   For the sweet and sour cucumber, pour the water, vinegar, sugar and fish sauce into a small pan and bring to a simmer.

6. 6

   Stir in the remaining ingredients and remove from the heat to settle and cool.

7. 7

   Serve the fishcakes with the sweet and sour cucumbers in a serving bowl on the side.