THAI FISH CAKES WITH ASIAN SALAD

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.