Thai Fish cakes by Helen Jackson from Foodlovers.co.nz
500 g white fish fillets 1 egg, lightly beaten 2 tablespoons Thai red curry paste (sachet varieties are fine) 3 tablespoons fish sauce 1 teaspoon sugar 2 spring onions, finely sliced 1 tablespoon lime juice oil for frying
Place
the fish, egg, curry paste, fish sauce and sugar in a food processor
and pulse until the mixture is blended together. Add the spring onions
and lime juice and pulse again until well combined. Turn the mixture out
into a bowl and gather into a ball. Lift the mixture out of the bowl
with your hand and then slap it back into the bowl. Repeat this process
until the mixture is firm and sticky. Form the mixture into cakes
approximately 3-4 cm in diameter. Heat 4-5 cm of oil in a wok or
saucepan and fry the fish cakes in batches until golden on each side.
Drain on paper towels and then serve immediately with your favourite
dipping sauce. Makes 16.
|
That is all for this month!
Kind regards,
Adv. Cert. Landscape Design & Construction Editor | Managing Director
Landscapedesign.co.nz Limited | Findaplant.co.nz
|