Asian Fish Patties
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the fishcakes
- 16 ozs Cod (or other white fish)
- 1 Tbsp green Thai curry paste
- 2 sprigs fresh cilantro (roughly chopped)
- 2 scallions (chopped)
- 1 red chili pepper (deseeded and chopped)
- 1 Lime (zest and juice)
- 1 Tbsp Fish sauce
- 1 egg
- 2 Tbsps flour
- 2 Tbsps rapeseed oil
- For the dipping sauce
- 3 Tbsps soy sauce
- 2 Tbsps Fish sauce
- Lime juice (from one lime)
- 1 tsp sugar
- 1 red chili pepper (deseeded and shredded)
- fresh ginger (peeled and shredded)
- 1 sprig fresh cilantro (roughly chopped)
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas mark 4.
2.
For the fishcakes, place all the ingredients except the flour and oil in a food processor and pulse to make a coarse paste. Shape the mixture into fishcakes and dust with a little flour.
3.
Heat the oil in an ovenproof frying pan and cook the fishcakes for about 2 minutes on each side. Transfer the pan to the oven and cook for a further 5 minutes or until the fishcakes are cooked through.
4.
Meanwhile, mix together all the ingredients for the dipping sauce and place in a small bowl. Serve the fishcakes with the dipping sauce alongside.
