Spring Fresh Thai Fish Cakes
4 servings
Ingredients
- 500 g white boneless fish (Hoki – skinless)
- 1 egg (lightly beaten)
- 1 tsp red curry paste
- 1 tsp green curry paste
- 1 tbsp Arrowroot flour
- 1 tbsp fish sauce
- 5 g coriander paste
- 90 g peas & corn
- 200 g steamed sweet potato – mashed
Instructions
- 1
Blend fish in food processor, add egg, curry paste, flour, fish sauce, coriander paste, sweet potato and peas & corn.
- 2
Mix together.
- 3
Dry fry in hot non stick pan & finish in a warm oven.
- 4
Serve with a Thai inspired salad.
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