Recipe - Thai Fish Cakes

Symply Too Good To Be True - book 2, page 25
Serves 4


Ingredients

·         500g boneless fish fillets

·         3 tbsp cornflour

·         2 tsp fish sauce

·         2 egg whites

·         ½ cup coriander leaves

·         ½  cup shallots, chopped

·         1 cup dried breadcrumbs

·         4 tsp red curry paste

·         2 tsp sweet chilli sauce

·         Plain flour to coat

·         Cooking spray

·         Extra sweet chilli sauce for serving

Method

·         Place fish pieces in food processor and process until well mashed

·         Add all other ingredients and process until well combined

·         Roll into 12 cakes

·         Coat lightly in flour

·         Heat a non-stick pan and spray with cooking spray

·         Fry fish cakes on both sides until cooked through

·         Serve with extra sweet chilli sauce