Thai Fish Cakes with Basil
Crispy golden fish cakes packed with fresh basil, served with a tangy dipping sauce and tender asparagus. A quick, flavorful weeknight dinner that brings Thai street food to your kitchen.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb white fish fillets
- 1 cup basil leaves
- 2 tbsp fish sauce
- 1 large egg
- ½ cup panko breadcrumbs
- 1 bunch asparagus
- 3 tbsp vegetable oil
- ½ cup sweet chili sauce
Instructions
- 1
In a food processor, pulse the 1 lb fish fillets, 1 cup basil leaves, 2 tbsp fish sauce, and 1 egg until coarsely ground, about 10 pulses.
- 2
Transfer the mixture to a bowl and stir in 0.5 cup panko breadcrumbs until just combined.
- 3
Shape the mixture into 8 patties, about 2 inches wide and 1 inch thick.
- 4
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook the patties in batches, without crowding, until golden brown and cooked through, about 3 minutes per side.
- 5
Remove the patties and set aside. Add the remaining 1 tbsp oil and the 1 bunch asparagus to the skillet. Cook, turning occasionally, until bright green and tender, about 5 minutes.
- 6
Serve the fish cakes with the asparagus and 0.5 cup sweet chili sauce for dipping. Garnish with extra basil if you like.
Tools you’ll need
- food processor
- large skillet
- mixing bowl
- spatula
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