Thai Fish Cakes
|100 gFresh round ?; stringless|
|1 Red chilli; seeds removed|
|750 gRedfish fillets|
|2 tbWater and fresh lemon juice|
|1/4 cFresh coriander leaves|
|1 tbcoriander leaves; Chopped|
|1 tbgreen ?; Finely sliced|
|2 tsfish sauce|
|Vegetable oil; for cooking|
|2 Garlic; crushed|
|2 tbInstant coconut milk powder|
|1 Chilli; finely sliced|
|1 tbThai red curry paste|
|1 tbThai fish sauce|
|1 2-cm piecefresh ginger|
|1 tslemon zest; Finely grated|
Thai Fish Cakes Preparation
Put garlic, ginger and chilli into a food processor and process until fine. Add fish fillets and process until just minced, try not to overmix. Add curry paste, egg, fish sauce, coconut milk powder, lemon rind and coriander and mix through briefly then empty into a mixing bowl and mix in the sliced beans and shallots. Refrigerate for an hour or two or overnight to let the flavours develop. Roll mixture into balls and flatten with fingertips then shallow fry in oil until cooked. Serve warm or cold with Thai dressing and crisp salad leaves. Serves 6 to 8. Thai Dressing: Combine all the ingredients for the dressing in a dish, cover and let the sauce stand for a few hours for the flavours to develop and soften. Per serving: 149 Calories (kcal); 5g Total Fat; (27% calories from fat); 7g Protein; 21g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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