Thai curry fishcakes
| Serves: | 4 |
Ingredients
- 2 tbsp sunflower oil
- 25 g corn flour
- 15 g fresh basil leaves, chopped
- 2 tbsp fish sauce
- 1 egg
- 1 cup sweet chilli sauce
- 4 tbsp fresh coriander, chopped
- 1/2 red onion, finely chopped
- 2 limes, zested and juiced
- 50 g green beans, trimmed and finely sliced
- 1 tbsp Thai green curry paste
- 400 g hake fillets
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Cooking Instructions
- To make the dressing, stir the lime juice, red onion and coriander with the chilli sauce in a bowl.
- Place the hake in a food processor with the egg, curry paste, fish sauce, basil and corn flour, and blitz until smooth.
- Put the mixture into a bowl and stir in the lime zest and green beans, then shape into 4 fish cakes.
- Heat the oil in a large non-stick frying pan and cook the fish cakes for 2 – 3 minutes on each side until firm and cooked through.
- Serve the fishcakes drizzled with the chilli lime dressing.
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