Recipe Ingredient
- 125 ml / 1/2 cup plain, natural yoghurt
- 1 small mackerel (tenggiri papan) around 600g in weight
- 1 egg
- 3 tbsp thick coconut milk
- level tsp salt
- level tsp freshly-ground pepper
- level tsp sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 small onion (60g-70g), quartered and sliced
- 1 red chilli, halved lengthwise and thinly sliced
- 3 heaped tbsp roughly-chopped coriander (leaves and stalks)
- 2 kaffir lime leaves, finely shredded
- 2 long beans, thinly sliced
- 4 - 5 tbsp oil
Instructions
- Have the fish filleted and skinned for you by the fishmonger. You want a final weight of 300g. Cut fish into 2cm chunks, removing any bones you find.
- Place fish and the next seven ingredients into the drum of a food processor and whiz until mixture forms a tacky paste.
- Scrape into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.
- Using two spoons, form mixture into small balls roughly 3cm across. Flatten to make patties 1cm thick.
- Heat oil in a frying pan over medium heat and cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with bottled Thai chilli sauce.
