Sunbeam LC8900 manual Thai Fish Cakes, 500g firm white fish fillets ie. Ling, Gemfish, Redfish

Recipes continued

Thai Fish Cakes

500g firm white fish fillets (ie. Ling, Gemfish, Redfish)

1 teaspoon fish sauce

2 tablespoons mild red curry paste

50g green beans, chopped finely Oil for deep frying

Sweet chilli dipping sauce Coriander leaves

Sea salt flakes

2 limes, cut into wedges

1.Using the processing bowl fitted with the universal 's' blade, process the fish, fish sauce and paste for 15-20 seconds or until the consistency is a smooth paste.

Note: Be careful not to over process the seafood as this is will toughen the fish cakes.

2.Remove the processing blade.

3.Transfer mixture to a bowl and stir through beans.

4.Using a spoon and a wet hand, roll the mixture into small balls and place onto a cold plate.

5.Once the fish cakes are prepared you will need to deep-fry them immediately. Once they are golden in colour, this should take approximately 20-30 seconds, remove the fish cakes and drain them on paper towel.

6.Serve immediately with sweet chilli dipping sauce, coriander leaves, sea salt flakes and lime wedges.

Quiche Lorraine Serves 6-8

180g tasty cheese

1 small onion, chopped finely ¹/³ cup packaged breadcrumbs

6 bacon rashers, rind removed, roughly chopped

4 eggs

1 cup milk

½cup cream

½cup self raising flour pepper to taste

1.Using the processing bowl fitted with the thick grating disc position the cheese in the feed tube. Using the food pusher, grate the cheese.

2.Using the processing bowl fitted with the universal 's' blade, chop the onion.

3.Pre heat oven to 180°c. Lightly spray a quiche dish with vegetable oil spray. Coat the inside of the dish with the bread crumbs.

4.Cook bacon in a frying pan until tender, remove from pan and drain on absorbent paper, cool.

5.In a large bowl combine the bacon, cheese and onion.

6.Using the cleaned processing bowl fitted with the universal 's' blade, combine the remaining ingredients in the processing bowl. Process until mixture is combined and smooth.

7.Place the bacon mixture into the prepared quiche dish and pour the egg mixture over the top.

8.Bake in oven for about 50 minutes or until cooked. Stand for 10 minutes before cutting.

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