1 Egg
1 6 fluid ounc coconut cream
1 Red pepper; seeded and
-finely
; chopped
2 oz Green beans; trimmed and
-finely
; chopped
1 ts Green or red Thai curry
-paste
3 Peeled lemongrass sticks;
-(soft core only)
6 Kaffir lime leaves; finely
-chopped
1 sm Red chilli; seeded and
-finely
; chopped
Sea salt
1 1/2 lb White fish fillets; (eg
-cod), skinned,
; boned and cut into
; chunks
8 oz Squid; cleaned and chopped
4 oz Green prawns; peeled and
-chopped
Sunflower or groundnut oil
-for frying
Place all the ingredients except the fish, squid, prawns and oil in a large
food processor bowl and blend until well mixed. Add the fish, squid and
prawns and process quickly.
Transfer the fish mixture to a bowl, cover with clingfilm and leave to rest
in the fridge for an hour. This allows the flavours to mingle and develop.
Shape the mixture into small patties and fry in 1/8″ oil in a frying pan
over a medium heat until both sides are lightly browned. You can prepare
all the fishcakes this way before the meal, and then it only remains to
place them on a foil-covered baking tray in a preheated medium-hot oven at
180C/350F/gas 4 for 4-5 minutes until cooked right through.
Serve the fishcakes on a bed of mango salad, with a dressing of nam pla
sauce on the side if you like.
Yields
1 servings