Sunday, May 11, 2014

Day 127 - Thai Fish Cakes

  • 500g white fish fillet, roughly chopped
  • 1 tablespoons Green curry paste (23g)
  • 1 Shallot (3g), thinly sliced
  • 1/2 cups coriander leaves (20g)
  • 1 teaspoons Olive oil (5g)
  • 60g Bean sprout
  • 1 Carrot (61g), cut into ribbons
  • 1 Lebanese cucumber (97g), halved lengthways & sliced
  • 2 Lime (98g)

Method

  1. Process fish in a food processor to a coarse paste, then transfer to a bowl. Add curry paste and shallot. Finely chop half the coriander, add to bowl and mix together until evenly combined.
  2. Using clean hands, shape mixture into 6 patties. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes.
  3. Heat oil in a non-stick frying pan over medium heat. Add patties and flatten each one slightly. Cook for 3-4 minutes each side or until golden and cooked through.
  4. Meanwhile, place bean sprouts, carrot, cucumber and remaining coriander leaves in a bowl. Gently toss to combine.
  5. Divide fish cakes and salad between plates. Serve with lime wedges.

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