I love this recipe because it's really healthy and tastes great. Fish cakes can be eaten hot or cold, for lunch or dinner, and mums will appreciate that you can throw just about any vegetable into this dish and it'll still taste fab. Perfect with a garden salad of your choice and my asian salad dressing! It's a no-muss, no-fuss dish that wins big smiles in my household.
: 20 min
: 10 min
: 5-6 servings
500g skinless fish fillets. We love to use salmon, but almost any fish will do.
2 spring onions, washed and finely chopped.
50g green beans, chopped.
2 tbs Red Thai Curry paste.
2 tbs fresh coriander
1 tbs brown sugar. (Palm sugar is better, but that's being fussy).
1 tbs fish sauce
1 tbs fresh lime juice
2 cooked potatoes (the little white ones are nice).
Pinch of salt
Flour for dusting
Sunflower or Olive oil for frying
This dish is so great hot out of the pan, but I think I prefer mine cold, the day after we've had them for dinner. One fish cake is just perfect for lunch or an afternoon snack!
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