Thai Fish Cakes

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Thai Fish Cakes Ingredients

1 Egg	1 sm Red chilli; seeded and
1 6 fluid ounc coconut cream	; chopped
1 Red pepper; seeded and	Sea salt
; chopped	1 1/2 lb White fish fillets; (eg
2 oz Green beans; trimmed and	; boned and cut into
; chopped	; chunks
1 ts Green or red Thai curry	8 oz Squid; cleaned and chopped
3 Peeled lemongrass sticks;	4 oz Green prawns; peeled and
6 Kaffir lime leaves; finely	Sunflower or groundnut oil

Instructions for Thai Fish Cakes

Place all the ingredients except the fish, squid, prawns and oil in a large food processor bowl and blend until well mixed. Add the fish, squid and prawns and process quickly. Transfer the fish mixture to a bowl, cover with clingfilm and leave to rest in the fridge for an hour. This allows the flavours to mingle and develop. Shape the mixture into small patties and fry in 1/8" oil in a frying pan over a medium heat until both sides are lightly browned. You can prepare all the fishcakes this way before the meal, and then it only remains to place them on a foil-covered baking tray in a preheated medium-hot oven at 180C/350F/gas 4 for 4-5 minutes until cooked right through. Serve the fishcakes on a bed of mango salad, with a dressing of nam pla sauce on the side if you like. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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