Thai Chilli Fish Cakes
Ingredients (Serves 12):
- 400g white fish fillets, (ie snapper) skin removed
- 2 tsp red curry paste
- 1 1/2 tsp brown sugar
- 3 tsp fish sauce
- 1 egg white
- 2 kaffir lime leaves, shredded
- 1 tbs chopped coriander
- oil for shallow frying
Method:
- Place fish, curry paste, sugar, fish sauce, egg white and kaffir leaves in a food processor and process until smooth and combined.
- Stir through coriander.
- Press golf ball-sized balls into flat cakes, cover and refrigerate for 15 minutes.
- Heat oil in a large frying pan, shallow fry the fish cakes for approximately 1 minute each side or until golden and cooked through.
- Drain on paper towel.
- Serve with Beerenberg Sweet Chilli Relish
“@TFPtweets: Ooh thanks @BeerenbergFarm for the blood orange marm. Looking forward to trying http://t.co/UD7aupvp” >you're very welcome!







