Breville BFP800 manual Thai fish cakes, Cucumber Sauce

RECIPES

5.Spoon mixture into a greased and lined loaf tin or terrine dish. Place terrine dish into a baking dish, pour sufficient water into the baking dish to come half-way up the side of the terrine dish and bake in a preheated oven at 180°C for 30–40 minutes or until golden brown and set. Remove from oven, cool and chill.

Serve chilled slices of Smoked Fish Terrine with salad.

Thai fish cakes

Makes 24 serves

INGREDIENTS

8 green beans

1 small onion, peeled and quartered

2 cloves garlic, peeled

2 thick slices peeled ginger

2 red chillies, trimmed

2cm piece fresh lemon grass 6 Kaffir lime leaves, crushed

¼bunch coriander, roughly chopped 350g white boneless fish fillets, cubed 1 x 60g egg

2 tablespoons water

1 tablespoon fish sauce Oil, for shallow frying

Cucumber Sauce:

INGREDIENTS

L cup warmed honey

1 tablespoon lime juice

1 tablespoon finely chopped cucumber

METHOD

1.Assemble food processor using adjustable slicing disc.

2.Pack beans into feed chute vertically and slice. Remove beans from

processing bowl.

3.Reassemble food processor using quad blade. Place onion, garlic, ginger, chillies, lemongrass, lime leaves and coriander into processing bowl. Process to a paste. Add fish, egg, water and fish sauce and process using PULSE button in short bursts until mixture is smooth.

4.Remove mixture from processing bowl and stir in sliced beans. Shape mixture into 24 fish cakes.

5.Heat a little oil in a large frypan and cook fish cakes on a medium heat for

5 minutes on each side or until cooked through and golden brown.

6.Combine ingredients for Cucumber Sauce.

Serve hot Thai Fish Cakes with Cucumber Sauce.

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