Thai fish cakesby Gail Moffat |
| Preperation time: 10 mins Cooking time: 10 mins Serves: 2 |
| Recipe Ingredients |
| 540g white fish fillets, skin and bones
removed; 2 tbsp green thai curry paste; 1 red chilli, deseeded; zest and juice of 1 lime; 3 spring onions, chopped; 2 tbsp roughly chopped coriander; 2 tbsp vegetable oil. |
| Recipe Method |
| Roughly chop up the fish fillets. Put the fish
in a blender along with the curry paste, spring onions, chilli,
coriander, lime zest and juice. Blend but do not puree the
mixture. Shape the mixture into 10 cakes and chill until firm. Heat the oil in a frying pan and fry the cakes in batches giving each cake 1 minute on each side. |
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| Middle
Eastern carrot salad Crab and chilli linguine Thai turkey patties with mango salsa Monkfish curry Spiced chinese salmon |
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