Tiny Thai Croquettes
2022-04-05- Cuisine: Thai
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(2.5 / 5)
2 People rated this recipe
Related Recipes:
-
Air Fryer Salmon Fillets
-
Air Fryer Thai Chicken Satay Recipe
-
Slow Cooker Thai Yellow Chicken Curry
-
American Fish Chowder
-
Instant Pot Bang Bang Chicken Recipe
Nutritional Info
This information is per serving.
-
Calories
195.0 -
Carbohydrates
3.3 g -
Cholesterol
113.8 mg -
Fat
8.8 g -
Fiber
0.2 g -
Protein
24.4 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
194.3 mg -
Sugar
0.4 g -
Trans Fat
0 g -
Unsaturated Fat
1.1 g -
Potassium
201.2 mg
Tiny Thai croquettes. Delicious skillet-fried fish croquettes with vegetables and herbs served with spicy sweet and sour sauce.
Ingredients
- 12 oz (360 g) catfish fillets, boned and cut into small cubes
- 12 oz (360 g) green beans, trimmed and cut into 1/2-inch(1.25 cm) rounds
- 1 cup fresh basil leaves, coarsely chopped
- 3 tablespoons Thai fish sauce
- 1 tablespoon red curry paste
- 1 tablespoon finely grated fresh lime zest
- 1 teaspoon brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil
- Thai Sweet and Sour Sauce (see recipe below)
- For Thai Sweet and Sour Sauce:
- 1 cup (250 ml) rice wine vinegar
- 1/2 cup (250 ml) water
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1-2 tablespoons finely chopped fresh red chilies
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon finely chopped fresh cilantro stems and roots,strings removed
- 1 cup (250 g) thinly sliced cucumbers,halved and seeded
- 8 cilantro leaves, for garnish
Method
Step 1
In a mixing bowl, combine cubed fish, green beans, and basil. Stir well and process the fish mixture in small batches in a food processor, without making a smooth paste. There should be some texture and each ingredient should be visible.
Step 2
Place mixture in a bowl. To the fish mixture, add fish sauce, curry paste, lime zest, brown sugar, and black pepper. Mix well, using a fork.
Step 3
Fold in a beaten egg to bind the mixture. Form into 16 roundish croquettes, 2 inches (5 cm) across.
Step 4
Preheat vegetable oil in a large nonstick skillet over medium heat. Add fish croquettes in small batches and sate on both sides until golden, about 2 minutes per side. Serve tiny Thai croquettes hot with sweet and sour sauce.
Step 5
Thai Sweet and Sour Sauce: In a saucepan, combine all ingredients, except cucumber and cilantro leaves. Cook over low heat for 2 minutes, stirring to dissolve the sugars.
Step 6
Remove to a bowl and let cool to room temperature. Stir in cucumber slices. Garnish with fresh cilantro leaves and serve with tiny Thai croquettes.