Like most foodies with ‘flour problems’ (why do you hate me so, wheat, why…?!?!) I’m always on the hunt for interesting new flours made from different ingredients that my stomach won’t reject. As you know I’m also a big fan of Malaysian flavours and foods, which is where I took inspiration for this recipe. Sukrin’s peanut flour was one I had never come across before but I very much enjoy the nutty flavour found in many Asian dishes. By blending it with red curry paste- as seen in my Chinese Shop video- and fish sauce this fishcakes recipe brings back memories of lovely meals I had in Malaysia!
I used cod for this recipe as I know it’s good at carrying flavours and holds together well when blended but other robust fish will also do. Mackerel, a huge favourite of mine, would be a great swap but would risk drowning the other ingredients out.
It’s a fabulously easy recipe to make: just chop everything up and pop it into a blender then into hot oil! Since you can also use up any fish you have in the freezer it’s a great ‘end of the week’s food shop’ dish BUT it’s also fabulous as a starter at dinner parties when served with just a little salad.
300g roughly chopped fish fillets
1 egg white
2 teaspoons red curry paste
1 tbsp peanut flour
1 tsp fish sauce
3 green beans
- Mix all ingredients except the green beans together in a small blender/NutriBullet
- Chop the green beans into small slices and fold into the mixture
- Using damp hands shape tablespoonfuls of mixture into balls.
- Heat vegetable oil in a large wok over a medium- high heat
- Add 6 fishcakes at a time and cook for 3 minutes until golden
- Use a slotted spoon to transfer to a plate lined with paper towel
- Serve with lime wedges and salad