Breville BDF500 brochure Thai fish cakes, Dipping sauce

Recipes

Thai fish cakes

Serves 6-8 as part of an appetiser

INGREDIENTS

600g white fish fillets, such as barramundi, snapper and red fish fillets

2 tablespoons Thai red curry paste

1 tablespoon fish sauce

2 teaspoons white sugar

1 egg white

2 kaffir lime leaves, finely shredded

80g green beans, finely sliced

Dipping sauce

½ cup sugar

L cup white vinegar

1 tablespoon fish sauce

½Lebanese cucumber, seeded and finely diced 1 long red chilli, finely chopped

METHOD

1.To make the dipping sauce; combine sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved. Stir in fish sauce and cool completely. Just before serving, stir through cucumber and chilli.

2.Dice fish into large cubes and place into the bowl of a food processor along with curry paste, fish sauce, white sugar and egg whites. Using the pulse button, process ingredients until mixture is smooth.

3.Tip mixture into a bowl and mix through finely shredded kaffir lime leaves and sliced green beans.

4.Wet hands with cold water and form fish cake mixture into flat round shapes 3-4cm wide and place onto a lined baking tray.

5.Fill deep fryer with 4 litres of oil. Preheat to 180°C. Place 6-8 fishcakes into the hot oil and cook 2-3 minutes or until golden brown. Remove and drain on paper towel. Repeat with remaining fish cakes, making sure to reheat the oil between batches.

Serve with dipping sauce and lime wedges.

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