Fish cakes with a Thai twist

South Waikato News - - Community Cookbook -

These tasty fish cakes can be formed ahead of time then sim­ply stored in the fridge until ready to be cooked.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­ 2 tea­spoons soy sauce 11⁄2 ta­ble­spoons sweet chilli sauce 1 ta­ble­spoon se­same oil 1⁄2 tea­spoon fish sauce To serve: 1 ta­ble­spoon co­rian­der leaves

Com­bine all co­conut rice in­gre­di­ents in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 15 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 10 min­utes. Do not lift lid dur­ing cook­ing. Pat fish dry with paper tow­els and re­move any re­main­ing scales or bones. Finely dice fish until it re­sem­bles a fine mince. Place minced fish and all re­main­ing Thai green curry fish cake in­gre­di­ents in a bowl and mix to com­bine. Us­ing a 1⁄4 cup mea­sure, scoop out mix­ture and shape into patty-shaped cakes.

Heat a driz­zle of oil in a fry-pan on low-medium heat. Cook fish cakes for 2-3 min­utes each side until golden and just cooked through. While pat­ties are cook­ing, trim ends off re­main­ing green beans then slice thinly on an an­gle.

Add beans to a bowl with mung bean sprouts and first mea­sure of co­rian­der, toss to com­bine.

In a small bowl, whisk all dress­ing in­gre­di­ents until com­bined.

To serve, spoon 3⁄4 cup cooked co­conut jasmine rice onto each plate and top with two Thai green curry fish cakes and greens. Spoon over dress­ing and gar­nish with re­main­ing co­rian­der leaves.

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