Inspired by the flavours of Asia, these succulent fishcakes are
flavoured with Thai green curry paste and lime for a light and
fresh weekday lunch or dinner. We've made ours with the Dualit 700W Hand
300g Cod (can use any fresh white fish, skin and bones removed)
50g Cold Water Prawns (defrosted)
2 tbsp Thai Green Curry Paste
Small Bunch of Coriander (4-6 stalks)
50g Roughly Chopped Peas or Green Beans (blanched)
Cut the white fish and cold water prawns into small pieces and
add to the Chopping Bowl along with the curry paste and lime
Pulse until a thick paste has formed - be sure to leave some
chunks whole fish for the perfect texture once cooked!
Add the chopped peas or thinly cut green beans and pulse
Add the olive oil to a frying pan and heat on a low to medium
To test whether the oil is hot enough, place the end of a
wooden spoon into the oil - if it sizzles, the oil is hot
Once the oil is hot, use your hands to form reasonably thick
patties of the fish mixture.
Leaving a space between each fishcake, place the patties into
Fry each side for a few minutes until the fish cakes are evenly
cooked and golden brown in colour. Drain on kitchen towel to absorb
any excess oil.
Serve with salad and dipping sauce!
To make a delicious lime relish to accompany these fish cakes,
finely chop a few small stalks of spring onions, half a red chilli
and a small bunch of coriander. Add in 1 teaspoon of honey and the
juice of one lime and place in a small dish ready to serve with the
fish cakes. Pour over or dip in!
You can also try skinless, boneless salmon in place of the cod
in this recipe.
Dualit products used
We've used the Dualit 700W Hand Blender to make our fish