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LSTC, Muddy Lane, Letchworth Garden City SG6 3TB

01462 600044

hello@challenge-life.co.uk

Thai Fishcakes & Sweet Potato Wedges

  1. Use a food processor to whizz up the base fish into a mince. Then place in a bowl and add the green curry paste, beans (chopped finely), coriander leaves, egg, soy sauce, lime juice and plain flour. Combine well.
  2. Cut your sweet potato wedges and place in a baking tray and place in the oven at 200 degrees celsius for around 30 minutes or until they are cooked to your liking.
  3. Using damp hands, take the mixture and make into patties of the size you wish your fish cakes to be.
  4. Heat the olive oil in a frying pan and fry the fish cakes for 2 minutes per side or until golden brown (longer if you have big fish cakes). Once done, place in the oven for the last 5 minutes of the sweet potato wedges timer. 
  5. Once cooked to your liking, serve up along with the sweet chilli sauce.