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
- 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.
- Using clean hands, shape mixture into 6 patties. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes.
- 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.
- Meanwhile, place bean sprouts, carrot, cucumber and remaining coriander leaves in a bowl. Gently toss to combine.
- Divide fish cakes and salad between plates. Serve with lime wedges.
No comments:
Post a Comment