Dd's Thai-Style Fish Cakes

Didi made three different dishes with her fish cakes!!

THAI-STYLE FISH CAKES

 

1 lb. white fish, ground

4 shrimp-21/25 size, peeled, deveined, chopped

¼ c. green onion, chopped

¼ c. cilantro stems and leaves, chopped

¼ c. string beans, chopped

2 medium shishito peppers, thinly sliced

½ medium carrot, peeled, minced

1 Thai chile, thinly sliced

2 large kaffir lime leaves, stemmed, finely chopped

2 cloves garlic, minced

1 TB patis

4 TB cornstarch

2 tsp. green curry paste

1 tsp. agave nectar

1/2 tsp. white pepper

1 egg, beaten

Oil as needed, for frying

 

In a mixing bowl, combine all ingredients. Refrigerate 1 hour.  Shape into desired size patties. 

In a skillet over medium heat fry in oil until golden brown on both sides. Drain on paper towels.

Options: 

1) Drop by teaspoon-size balls into broth/dashi.

2) Wrap in plastic wrap. Shape into 1 ½-inch x  4-5-inch logs.

Steam over boiling water 4-5 minutes. Slice for service. Serves 6-8