THAI CURRY FISH CAKES

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins (plus chill­ing) | Cook 15 mins | Serves 4

1 cup sushi rice

425 g can tuna in brine, drained, aked 2 eggs, whisked

1½ tb­sps Thai red curry paste

2 green onions, nely sliced

1 lime, nely grated zest

2 tsps lime juice

2 tsps sh sauce

1½ cups panko bread­crumbs

Oil

Salad Sweet chilli sauce, to serve

1. Cook rice in a large saucepan, fol­low­ing packet in­struc­tions. Cool. 2. Trans­fer rice to a large bowl with re­main­ing in­gre­di­ents and ½ cup crumbs. Sea­son to taste and mix well. 3. Shape mix­ture into 8 even-sized pat­ties. Coat in re­main­ing crumbs. Chill 15 mins. 4. Heat oil in a large fry­ing pan on medium. Cook ˆsh cakes 2 to 3 mins each side, un­til golden and crisp. Drain on pa­per towel. Serve with salad and sauce.

Th­ese are de­li­cious in burg­ers. They can also be frozen.

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