| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Thai |
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 400 |
g |
Fresh salmon; skinned, boned and |
|
|
; diced |
| 2 |
tb |
Fresh coriander leaves; chopped |
| 2 |
ts |
Thai red curry paste |
| 2 1/2 |
|
Cm fresh ginger skinned; finely sliced or |
|
|
; grated |
| 2 |
|
Garlic cloves; chopped |
| 1/2 |
ts |
Fresh lemon grass; shredded (or Kaffir |
|
|
; lime leaf, |
|
|
; shredded) |
| 1 |
ts |
Salt |
| 75 |
g |
Fresh green beans; cross-cut finely |
|
|
Oil for cooking fishcakes |
|
|
Sweet chilli sauce |
|
|
Fish soy |
|
|
Sugar |
|
|
Vinegar and water |
| 1/2 |
|
Cucumber; sliced or in long |
|
|
; shreds |
INSTRUCTIONS
TO DIP
Combine the 8 fishcake ingredients in a food processor and whizz, in brief
bursts, to a rough paste (not a puree, use wetted hands to shape into 20-24
balls.
Flatten into 4cm patties. Heat a little oil in a non-stick pan. Sizzle fish
cakes for 1 minute each side until golden. Serve hot with dip and cucumber
pieces.
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