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Fish Cakes



  • 1.

    Pound fish fillets in Mortar and Pestle until they resemble mincemeat. Combine with curry paste, palm sugar, fish sauce and remaining ingredients and mix well in a large bowl.

  • 2.

    Roll into even size patties; push a mint leaf into each one. Deep-fry and drain on absorbent paper.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Fish Cakes.


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