This is today’s recipe of the day for Sunday 15th April 2018
Thai Fish Cakes
Serves 4 people, Prep 20mins plus 6-8hrs chilling time, Cook 6-10mins.
450g x Cod Fillets – skinned and cut into chunks
2 tbsp x Coriander Leaves – chopped
2 x Spring Onions – finely chopped
1 tbsp x Lime Zest – finely grated
1 tsp x Thai Red Curry Paste
Freshly Ground Black Pepper
Place the fish, coriander, spring onions, lime zest and curry paste in a food processor, season well and blend until you have a finely minced texture. Transfer to mixing bowl, then cover and chill in the fridge for 6-8hrs. Take dessertspoonfuls of the chilled mixture and roll them between your hands to form balls. Place on a clean work surface and flatten them with the palm of your hand into circles about 4cms (1.1/2” wide).
Preheat your oven to 200C Gas Mark 6. Line a non-stick baking tray with baking parchment. Place the fish cakes in an even layer on the prepared sheet. Spray with Fry Light bake in the oven for 8-10mins, or until cooked through and lightly browned. Serve with either fragrant Thai rice or with a fresh dipping sauce of your choice.