Fish cakes with a Thai twist
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. myfoodbag.co.nz 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.