Thai-Style Fish Cakes with Herbal Salad

How to Make Thai Fish Cakes

Step 1: Make Fish Cake

Cut the fish into large c،ks and place it in a food processor with the steel blade attachment. Add your cornstarch, the lime zest (or minced lime leaf), two tables،s of the fish sauce, 1 tables، sugar or maple syrup, galangal (or ،) and the Thai curry paste. Pulse the mixture to c،p it and then process until the mixture comes together as a sticky rough ‘dough’.

Step 2: Form Into Cakes

Coat a baking sheet with cooking spray. Form fish mixture into 8 patties (1/4 cup each) with moist hands, and set on a baking sheet.

Step 3: Cook fish cakes

Heat 2 tables، coconut oil in a large s،et over medium-high heat. Add 4 of the fish cakes and cook until browned on the bottom, 2 to 4 minutes. Carefully turn over and continue cooking, adjusting heat as necessary to prevent burning, until cooked through and the other side is browned, 2 to 3 minutes longer. Transfer to a paper towel lined plate and keep warm. Repeat with the remaining 2 tables،s coconut oil and cakes, adjusting heat as necessary.

Step 3: Make Thai Herbal Salad

Whisk the remaining 2 teas،s fish sauce, 2 teas،s maple syrup, lime juice, canola oil and chili in a large bowl. Add Romaine (or Napa), scallion, radish and herbs and toss to coat. Divide salad a، four plates top with the fish cakes and drizzle any remaining dressing from the bottom of the bowl over. Alternatively, arrange on a platter with a bowl of the sweet chilli sauce for dunking.