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Cuisine Magazine Recipes

Thai fishcakes

Posted on : 29-08-2016

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Ingredients

 500g white fish fillets (such as snapper or ling), skinless, boneless
1 tablespoon green curry paste (see related recipe),
2 snake beans (or 4 green beans), finely chopped
1 tablespoon coriander leaves, chopped
1 egg, lightly beaten
2 teaspoons light soy sauce,
1/2 lime, juiced
1/3 cup (50g) rice flour
sunflower oil
sweet chilli sauce and lime wedges, to serve

Method 

Step 1

Process fish in a food processor until coarsely minced. Transfer to a bowl with green curry paste, beans, coriander leaves, egg, soy sauce, lime juice and rice flour. Mix well. Using damp hands, take 1 heaped tablespoons of the mixture for each fishcake and shape into 5cm patties. Heat 1cm sunflower oil in a frypan over medium-high heat. In batches, cook fishcakes for 2 minutes each side or until golden brown. Drain on paper towel and keep warm in a low oven while you cook the remaining cakes. Garnish with coriander and serve with sweet chilli sauce and lime wedges.

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