Thai fish cakes recipe
 King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast. 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks75g/2⅔oz raw king prawns, heads and shells removed2 tbsp Thai red curry paste1 tbsp fish sauce1 tsp caster sugar 60g/2¼oz green beans, finely sliced5-8 fresh mint leaves, finely chopped5 fresh makrut lime leaves, finely chopped (optional)500ml/18fl oz vegetable oil, for fryingsea salt 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks 75g/2⅔oz raw king prawns, heads and shells removed 2 tbsp Thai red curry paste 1 tbsp fish sauce 1 tsp caster sugar 60g/2¼oz green beans, finely sliced 5-8 fresh mint leaves, finely chopped 5 fresh makrut lime leaves, finely chopped (optional) 500ml/18fl oz vegetable oil, for frying sea salt Method Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Recipe tips When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll. Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container. You can shallow fry the fishcakes too over a medium-high heat if you prefer.