THAI FISH CAKES WITH ASIAN SALAD

that's life (Australia) - - Real Food -

MAKES 12

PREP AND COOK: 35 MINS

• 500g firm, bone­less white

fish fil­lets, chopped

• 250g raw prawn meat

• 1 cage-free egg

• 2 tblsps Thai red curry

paste

• 6 kaf­fir lime leaves,

finely chopped

• 2 tsps fish sauce

• 3 green spring onions,

finely chopped

• 2 tblsps finely chopped

fresh co­rian­der

• 1/3 cup pack­aged dried

bread­crumbs

• 260g bag Asian salad kit

with dress­ing

1 Place fish and prawns in a food pro­ces­sor. Process un­til finely chopped. Add egg, paste, lime leaves and sauce. Process un­til just com­bined. Trans­fer to a large bowl. Add onions, co­rian­der and bread­crumbs. Mix well.

2 Di­vide mix­ture into 12 por­tions (about ¼ cup in each). Us­ing damp hands, shape into pat­ties. Place on a tray. Cover. Re­frig­er­ate for 1 hour, or overnight.

3 Heat an oiled bar­be­cue flat­plate over a medium to low heat. Add fish cakes. Cook for about 5 min­utes on each side, or un­til cooked through.

4 Just be­fore serv­ing, toss salad with dress­ing. Serve with fish cakes and sweet chilli sauce, if de­sired.

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