Hot Sauce Snacks | Thai Inspired Fish Cakes
Delicious meaty fish cakes dripped all over with Payst's Spicy Burnt Sauce.
Ingredients:
- 1 bottle of Payst's Spicy Burnt Sauce.
- 500g white fish (We used Basa)
- 3tbsp red curry paste (we used Payst's thai red curry paste)
- 1tbsp fish sauce
- 1tbsp lime juice
- 1 egg
- 6-8 green beans
- 1tbsp coriander
Method
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Get out your white fish and debone if needed, and remove any skin. Cut into pieces and add to blender.
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Add in your coriander, red curry paste, egg and a squeeze of lime and blend until a patty consistency.
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Chop your green beans finely and add to the mixture and mix in.
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Make 4-6 cakes with your hands, depending on the size you want them.
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Heat up a pan with plenty of oil, enough for a deep fry or at a minimum shallow fry.
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Add your cakes when the oil is hot, cook for 2-3 minutes each side until golden brown and cooked through.
Serve up with wedges of lime and then dose or dip with Payst's Spicy Burnt Sauce. The combination is perfect.
