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Janella Purcell

Thai fish cake


Thai fish cake

Makes 12

Ingredients

  • ½ kg redfish or snapper fillets
  • 1 tbls green curry paste
  • 1 cup green beans, chopped
  • 2 kaffir lime leaves, sliced (if dried, soak for 10 mins then slice)
  • 2 tbls coriander root, stems and leaves, finely chopped
  • 2 tbls spring onions, roughly chopped
  • 1 egg
  • 2 tsp sea salt or fish sauce
  • 1 tbls lime juice
  • Olive, camellia, safflower or organic peanut oil for frying

Method

  1. Put all the ingredients in a food processor. Keep it fairly chunky. Roll the mixture into balls, (wet hands is easier) and flatten into cakes. Shallow fry in oil until golden brown, then flip and cook until also brown.
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