Thai fish cakes with sweet chili-lime dipping sauce
Fish cakes are a popular appetizer and snack in Thailand — and they’re really easy to make at home. We not only love eating them as an appetizer, we also slice them and add them to stir-fries. The fish cake mixture can also be used in other ways. You can roll it into balls and add them to Southeast Asian soups and curries — they poach beautifully in hot broths and curry sauces.
You can also shape the mixture into larger patties for Thai-style fish burgers with lettuce, cucumber, grated carrot, and sweet chili sauce mixed with mayo for the dressing.
Another great thing about these Thai fish cakes is that you can make them ahead and keep them covered in the fridge until you’re ready to cook them. So they’re perfect for entertaining, and ideal for mid-week meals.
1½ teaspoons Thai red curry paste
1 garlic clove — minced
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon cornstarch
2 kaffir lime leaves — finely chopped (or 1 teaspoon of finely chopped fresh lime zest)
1 scallion — thinly sliced
2 tablespoons peanut or canola oil
¼ cup sweet chili sauce
1 tablespoon lime juice
Variations: Use Thai green curry paste instead of red, and thinly sliced green beans and chopped basil or cilantro in the fish cakes.