Ingredients
- 250g skinless white fish fillets
- 2 tablespoons red curry paste
- 4 spring onions, finely chopped
- 1/2 teaspoon ginger, finely grated
- 1 teaspoon fresh lime juice
- 1 teaspoon brown sugar
- 2 tablespoons gluten free flour
- 1/3 cup coconut oil
- Sweet chili sauce
- Woolworths Thai style salad kit
Method
- Dry fish fillets thoroughly with paper towel.
- In a food processor, blend together the fish, curry paste, onion, ginger, lime juice and sugar until a smooth paste. Remove and place in bowl.
- Stir the flour through the mixture thoroughly.
- Shape the mixture into eight patties.
- Heat the oil in a fry pan over medium-high heat. Cook the fishcakes for 5 minutes, turning halfway, until golden brown and cooked through.
- Serve hot with sweet chili sauce and Thai salad!
Product used in recipe
- Valcom - Valcom Curry Paste Red
