Thai Fish Cakes "Cocktail Party"

Thai Fish cakes "Cocktail Party"

As a new feature to my blog once a month I will write out a complete menu, it may be anything from a casual barbecue to a formal dinner party. This month it is a cocktail party, over the weekend I catered for a friends birthday party, I prepared the following;

• Thai fish cakes with a cucumber and chilli dipping sauce
• Caramelized onion and feta tarts
• Lamb Kofta balls with a mint and yogurt sauce
• Selection of sushi
• Polenta squares with Gorgonzola
• Gourmet chicken and walnut sandwiches
• fresh tuna and coriander spring rolls with a harrisa mayonnaise

Over the next few blogs I will give you the recipes for the above canapes.

Thai Fish Cakes

 

Ingredients

 

500g firm white fish

2tbs red curry paste

2tbs chopped coriander

4 spring onions rough;y chopped

2cm piece ginger grated

4 kaffir lime leave shredded

1 tbs fish sauce

1 teas lemon grass

Dipping Sauce

6 tbls sweet chilli sauce

3 tbls rice wine vinegar

1/2 cucumber finely diced

 

Method

Place all the ingredients except for the sauce in a food processor and pulse until combined, the mix will be quite sticky.

Heat 2 tbs of vegetable oil in a pan.

With wet hands form the mixture into small patties about the size of a golf ball, fry for 2 minutes each side.

For the sauce combine all the ingredients in a bowl and mix well.

Arrange the fish cakes on a serving plate and serve with the dipping sauce and some lime wedges.

 

Note- the fish cakes can be made the day before to serve warm in a moderate oven for 10 minutes.