Thai Fish Cakes

Ingredients and Weight:

• 1 lb skinless, boneless white fish fillets (such as cod or halibut)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped mint
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup red curry paste
• 1 tablespoon fish sauce
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a food processor, pulse the fish fillets until finely chopped.
2. Transfer the fish to a large bowl and add the onion, green pepper, red pepper, cilantro, mint, egg, bread crumbs, red curry paste, fish sauce, turmeric, salt, and pepper. Mix well to combine.
3. Form the mixture into 1-inch patties.
4. Heat a large skillet over medium heat and add a drizzle of olive oil.
5. Cook the fish cakes for 5-6 minutes per side, or until golden brown and cooked through.

Nutritional Information:

Per serving (1 fish cake):

• Calories: 150
• Fat: 6g
• Carbohydrates: 15g
• Protein: 12g

Dish Characteristics:

• Savory and aromatic with a spicy kick from the red curry paste
• Crispy on the outside and tender on the inside
• Perfect as an appetizer or main course with a dipping sauce of your choice

User Comments:

• "These fish cakes were absolutely delicious! The flavors were well-balanced and the texture was perfect."
• "I served these with a sweet chili dipping sauce and they were a hit at my party."
• "I love that these are made with fresh ingredients and are so easy to make."

Special Precautions and Tips:

• Handle the raw fish carefully and wash your hands thoroughly before and after handling.
• If you can't find red curry paste, you can substitute with green curry paste.
• Serve the fish cakes immediately with your desired dipping sauce.