### TranslatedIngredients: 300 grams Basa fish - fillets,1 Whole Egg,2 teaspoon Garlic - paste,1 tablespoon Galangal - paste (if you don't find,3 Onions - finely sliced,1/4 cup Coriander (Dhania) Leaves - finely chopped,2 Thai Red chilli (Birds Eye Chilli) - finely chopped (if you don't find birds eye chillies,1 tablespoon Fish sauce - thai,1 tablespoon Thai Red Curry Paste,2 teaspoon Lemon juice,2 teaspoon Paprika powder,1 tablespoon Corn flour,Sunflower Oil - for frying (as required),Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 10 ### TotalTimeInMins: 30 ### Servings: 6 ### Cuisine: Thai ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Thai Fish Cake recipe, make a paste of the fish fillets by placing it in a mixer jar till you reach a very fine minced texture. Transfer to a bowl and set aside.Now add egg, garlic paste, salt, galangal paste, spring onions, coriander leaves, birds eye chillies, thai fish sauce, thai red curry paste, lime juice, paprika into the mixer jar and  blend until smooth.In a mixing bowl gently mix together this freshly ground paste with the fish paste.Shape the fish cake mixture into small patties, by rolling them between your palms and slightly flattening them and lightly dust with cornflour. Refrigerate for 15-30 minutes.Heat the oil in a frying pan on medium-high heat and fry the fish cakes until crisp and brown, turning every time to cook evenly.Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve hot with a sweet chilli dip.Serve Thai Fish Cake along with a hot cup of Masala Chai or Espresso Coffee for your tea time break.You could also serve it as an appetizer along with a thai meal of Thai coconut garlic rice and Thai Style Mango Chicken Coconut Curry Recipe followed by a dessert of Tender Coconut Ice Cream Recipe
