Savor the taste of Thailand with this classic fish cake recipe, a perfect quick-fix for street food cravings. Simple and delicious, it's an ideal starter, easily whipped up in minutes as a scrumptious alternative to takeout.
Blend fish fillets in a blender, adding red chili powder, ginger-garlic paste, coriander powder, egg, black pepper powder, lime juice, fish sauce, coriander leaves, rice flour, and salt.
Thoroughly mix until well combined.
Form the mixture into small, round patties.
Heat oil in a frying pan over medium heat, cook the patties until golden brown on both sides, and then remove from the pan.
To Serve
Serve the warm fish cakes with sweet chili sauce or mayo, accompanied by lime wedges for added zest.
Notes
For the best fish cakes, use fillets of Tilapia, Salmon, or Halibut. These varieties offer great flavor and texture, making them ideal choices.