Fish cakes with cucumber relish recipe

Fish Cakes with Cucumber Relish recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Fish cakes with cucumber relish is a delightful recipe that combines the flaky goodness of fish with the refreshing crunch of cucumber. These easy-to-make fish cakes are packed with flavor, thanks to a blend of herbs and spices. The accompanying cucumber relish adds a tangy and slightly sweet element, making it the perfect accompaniment to the crispy fish cakes. Serve them as an appetizer or as a main course with a side of salad for a light and satisfying meal.

Keywords: fish cakes, cucumber relish, recipe, flavorful, easy-to-make.

Fish cakes with cucumber relish recipe details

Fish cakes with cucumber relish recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

300 g	white fish fillet, cut into chunks
2 tbsp	red curry paste
1 medium	egg
2 tbsp	fish sauce
1 tsp	granulated sugar
2 tbsp	corn flour
3	kaffir lime leaves, shredded
1 tbsp	chopped coriander, cilantro
50 g	green beans, finely sliced
	oil for frying
	Chinese mustard cress, to garnish
4 tbsp	Thai coconut or rice vinegar
4 tbsp	water
50 g	sugar
1	head of pickled garlic
1	cucumber, quartered and sliced
4	shallots, finely sliced
1 tbsp	finely chopped root ginger
2	red chillies, seeded and finely sliced

Instructions

To make the cucumber relish, bring the vinegar, water and sugar to the boil.

Stir until the sugar dissolves, then remove from the heat and cool.

Combine the rest of the relish ingredients together in a bowl and pour over the vinegar mixture.

Combine the fish, curry paste and egg in a food processor and process well.

Transfer the mixture to a bowl, add the rest of the ingredients, except for the oil and garnish, and mix well. Mould and shape the mixture into cakes about 5cm in diameter and 5mm thick.

Heat the oil in a wok or deep-fat fryer. Fry the fish cakes, a few at a time, for about 4-5 minutes or until golden brown. Remove and drain on paper towels.

Garnish with Chinese mustard cress and serve with the cucumber relish.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a