| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Seafood |
Thai |
Winter, Nosh |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
|
6 fluid ounc coconut cream |
| 1 |
|
Red pepper; seeded and finely |
|
|
; chopped |
| 2 |
oz |
Green beans; trimmed and finely |
|
|
; chopped |
| 1 |
ts |
Green or red Thai curry paste |
| 3 |
|
Peeled lemongrass sticks; (soft core only) |
| 6 |
|
Kaffir lime leaves; finely chopped |
| 1 |
sm |
Red chilli; seeded and finely |
|
|
; chopped |
|
|
Sea salt |
| 1 1/2 |
lb |
White fish fillets; (eg cod), skinned, |
|
|
; boned and cut into |
|
|
; chunks |
| 8 |
oz |
Squid; cleaned and chopped |
| 4 |
oz |
Green prawns; peeled and chopped |
|
|
Sunflower or groundnut oil for frying |
INSTRUCTIONS
Place all the ingredients except the fish, squid, prawns and oil in a large
food processor bowl and blend until well mixed. Add the fish, squid and
prawns and process quickly.
Transfer the fish mixture to a bowl, cover with clingfilm and leave to rest
in the fridge for an hour. This allows the flavours to mingle and develop.
Shape the mixture into small patties and fry in 1/8" oil in a frying pan
over a medium heat until both sides are lightly browned. You can prepare
all the fishcakes this way before the meal, and then it only remains to
place them on a foil-covered baking tray in a preheated medium-hot oven at
180C/350F/gas 4 for 4-5 minutes until cooked right through.
Serve the fishcakes on a bed of mango salad, with a dressing of nam pla
sauce on the side if you like.
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