Thai-style fish cake sliders

asian, mayonnaise, oils, seafood, thaw & serve

Looking for an easy recipe to add to your catering menu? These Thai-style fish cake sliders are a menu must-have! Full of flavours and juices, they’ll be a crowd pleaser.

Ingredients

Serves:

120 mL ETA Mayonnaise
60 mL Sweet Chilli Sauce
30 mL Lime Juice
90 mL Red Curry Paste
2 each Eggs
30 g Caster Sugar
30 mL Fish Sauce
600 g White Fleshed Fish
6 each Kaffir Lime Leaves
3 each Snake Beans
100 mL Simply Cottonseed Oil
16 each QBA Milk Bun Sliders
2 each Continental Cucumbers
1/2 each Bunch of Coriander
3 each Long Red Chillies

Method

Step 1

To make the sauce, whisk together the ETA Mayonnaise, sweet chilli sauce and lime juice to taste. Set aside.

Step 2

For the fish cakes, place the curry paste, egg, sugar, fish sauce and fish in a food processor and blend well into a paste.

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Step 3

Remove mix from blender and place in a bowl and mix through the kaffir lime and snake beans.

Step 4

Using your hands, mould the mixture into disks large enough to the QBA Milk Buns Sliders and set aside.

Step 5

Heat Simply Cottonseed Oil in a deep fryer or wok and deep-fry the fish cakes for approximately four to five minutes or until they are golden brown. Remove from oil and set aside in a warm area.

Step 6

To assemble the sliders, layer a generous portion of sauce onto the base of each QBA Milk Bun Slider, add fish cake and cucumber ribbon, garnish with coriander leaves and chilli slices. Add the QBA Milk Bun slider lid and serve.