| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Thai |
Sainsbury10 |
4 |
servings |
INGREDIENTS
|
|
Chilli Sauce |
| 2 |
|
Dessertspoons oil |
| 2 |
|
Cloves garlic; crushed |
| 3 |
|
Red chillies; finely chopped |
| 4 |
|
Salad onions |
| 2 |
ts |
Muscavado sugar |
| 2 |
ts |
Nam pla |
| 50 |
ml |
Water; (2fl oz) |
|
|
Juice and zest of 1 lime |
| 3 |
tb |
Coriander; roughly chopped |
| 25 |
g |
Cucumber; finely chopped |
|
|
; (1oz) |
| 400 |
g |
Cod; (skinned, boned and |
|
|
; roughly chopped) |
| 1 |
tb |
Nam pla |
| 1 |
tb |
Red curry paste |
| 50 |
g |
Valor beans; finely chopped |
|
|
; (2oz) |
| 1 |
ts |
Muscavado sugar |
| 2 |
tb |
Coriander; chopped |
|
|
Grated zest and juice of 1 lime |
| 1 |
md |
Size egg |
| 1/2 |
ts |
Salt |
| 100 |
ml |
Vegetable oil; (3 1/2fl oz) |
INSTRUCTIONS
FISH CAKES
For sauce, heat the oil in a pan and fry the garlic, chilli and salad
onions.
Add the sugar, nam pla and water and simmer for 2 minutes.
When cool, add the lime, coriander and cucumber.
Place the cod, nam pla, curry paste, beans, sugar, coriander and lime in a
food processor and process until the fish is reduced to a thick paste.
Remove from the processor and mix with the egg and salt. Form into flat
patties 4cm (2 inches) in diameter.
Heat a frying pan with oil and fry the fish cakes 1 1/2 minutes each side.
Serve immediately with the chilli sauce.
Converted by MC_Buster.
NOTES : Serve as a starter or with drinks hot and spicy.
Converted by MM_Buster v2.0l.
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