| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Thai |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 350 |
g |
Skinless cod fillet; (12oz) |
| 100 |
g |
Prawns; defrosted if frozen |
|
|
; (4oz) |
| 1 |
|
Egg |
| 2 |
ts |
Schwartz Coriander Leaf |
| 1 |
tb |
Schwartz Thai 7 Spice Seasoning |
| 3 |
|
Spring onions; finely chopped, up |
|
|
; to 4 |
| 1 |
ts |
Lemon juice |
|
|
Oil for frying |
| 4 |
tb |
Water |
| 4 |
tb |
Sugar |
| 2 |
tb |
Vinegar |
| 1/4 |
ts |
Schwartz Thai 7 Spice Seasoning |
| 2 |
|
Schwartz Bird's Eye Chillies; up to 3 |
INSTRUCTIONS
DIPPING SAUCE
Place all the ingredients except the spring onions in a food processor and
blend until smooth, or mash well.
Stir in the spring onions and divide into 12 flat round cakes.
Heat some oil in a frying pan and fry the fish cakes for 2-3 minutes on
each side until golden.
Meanwhile, place all the dipping sauce ingredients in a saucepan and bring
to the boil, simmer for 5 minutes. Serve with the fish cakes.
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