Fish Cakes
Yvonne Perry
ingredients
- 400g white fish fillets such as
- snapper, skin removed
- 2 teaspoons red curry paste 1112 teaspoons brown sugar 3 teaspoons fish sauce
- 1 eggwhite
- 2 kaffir lime leaves, shredded
- 1 tablespoon chopped coriander oil for shallow frying
directions
- 1
Place fish, curry paste, sugar. fish sauce, eggwhite and kaffir leaves in a food processor and process until smooth and combined. Stir through coriander. Press golf ball-size balls into flat cakes, cover and refrigerate for 15 minutes.
- 2
Heat oil in a large frying pan. Shallow fry the cakes for 1 minute each side or until golden and cooked through. Drain on absorbent paper. Serve with chilli dipping sauce. Makes 12.
- 3
Chilli Dipping Sauce
- 4
Place 1/2 cup sugar, 1/3 cup water and 1/3 cup white vinegar in a saucepan. Cook, stirring, over low heat or until sugar is dissolved, then increase the heat and simmer for 5 minutes. Set aside to cool slightly. Before serving, stir through 1 seeded and finely chopped long red chilli, 1/2 finely chopped lebanese cucumber and
- 5
1 tablespoon chopped roasted peanuts. Serve with fish cakes. Makes approximately 3/4 cup.
Source: Yvonne Perry
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