Baked Fish Cakes

Baked Thai fish cakes with red curry paste, green beans and herbs, served with a sweet chilli-lime dip.

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Baking makes these easier for home cooks while still keeping the classic springy fish-cake texture.

Ingredients

• 500 g white fish fillets (cubed)
• 2 tbsp red curry paste
• 1 egg
• 1 tbsp fish sauce
• 1 tsp sugar
• 80 g green beans (very thinly sliced)
• 2 makrut lime leaves (finely shredded)
• 2 tbsp fresh coriander (chopped)
• 1 tbsp neutral oil (for brushing)
• 4 tbsp sweet chilli sauce (to serve)
• 1 tbsp lime juice (to serve)

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan and line a tray with baking paper.
2. Pulse the fish, curry paste, egg, fish sauce and sugar in a food processor until the mixture becomes sticky but is not completely smooth.
3. Transfer to a bowl and fold in the green beans, lime leaves and coriander.
4. With damp hands, shape the mixture into 10–12 small patties and place them on the tray.
5. Brush both sides lightly with oil and bake for 8 minutes, then turn carefully.
6. Bake for another 7–9 minutes until lightly browned and cooked through.
7. Mix the sweet chilli sauce with lime juice and serve alongside the warm fish cakes.