Why recepie famous for?
Get the kids involved in the kitchen with this easy and healthy recipe
Ingredients
650g firm white fish fillets, chopped2 tablespoons Ayam Thai red curry paste
3 green onions, chopped
2 teaspoons finely grated lime rind
3 kaffir lime leaves, deveined, shredded
1/4 cup plain flour
Peanut oil, for shallow-frying
SPROUT SALAD
100g snow pea sprouts, trimmed
1 medium Lebanese cucumber, halved, thinly sliced
250g cherry tomatoes, quartered
1 small red onion, halved, thinly sliced
1/2 cup fresh mint leaves
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
Instructions
Step 1
Process fish, curry paste, onion, lime rind and lime leaves until almost smooth. Shape 2 level tablespoons mixture into a patty. Toss in flour to coat. Place on a tray. Repeat with remaining mixture and flour.
Step 2
Heat oil in a large deep frying pan over medium-high heat. Cook fish cakes, in batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel (see box, right).
Step 3
Meanwhile, make salad: Place sprouts, cucumber, cherry tomatoes, onion, mint, sweet chilli sauce and lime juice in a bowl. Toss to combine. Serve fish cakes with salad.
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