Breville BSB530XL manual Thai Fish cakes, Recipes, Ingredients, Method

RECIPES

Thai Fish cakes

Serves 4 as part of an appetiser

INGREDIENTS

1lb (450g) boneless white fish fillets (cod or halibut is preferable)

1 tablespoon red curry paste

1 teaspoon fish sauce

1 tablespoon sweet Thai chili sauce

½bunch cilantro

2 eggs

¼ cup well cooked rice 2 limes, juiced

Dipping sauce

½ cup (110g) sugar

1⁄3 cup (80ml) 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, increase heat and bring to a boil . Stir in fish sauce and cool completely. Just before serving, stir through cucumber and chilli.

2.Assemble the processing bowl using the S Blade™. Cut fish into large cubes and place into the processing bowl along with curry paste, fish sauce, cilantro, eggs, rice, juice from limes. Using speed 15; pulse ingredients until mixture is smooth.

3.Heat oil in a deep fryer or wok.

4.Drop tablespoonful amounts in the hot oil in batches and cook 1–2 minutes on each side or until fish cakes are golden brown. Remove and drain on paper towel. Repeat with remaining fish cakes and serve with dipping sauce and lime wedges.

CAUTION

To reduce the risk of fire and electric shock, do not process for more than 15 seconds with this recipe.

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