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Dietary Specials - Gluten Free - it's my choice

thai fish cakes

Tasty as a starter or a main course, serve with a sweet chilli dipping sauce.

Ingredients

275g (10oz) white fish fillet, such as cod or haddock cut into chunks
30ml (2tbsp) red curry paste (Blue Dragon)
15ml (1 tbsp) Thai fish sauce (Blue Dragon)
1 small egg
5ml (1 tsp) granulated sugar
3 Kaffir lime leaves, shredded (optional)
30ml (2tbsp) Dietary Specials White Mix plus extra for coating
15ml (1tbsp) chopped fresh coriander
50g (2oz) green beans, finely shredded, blanched
45-60 ml (3–4 tbsp) oil for frying

Method

1. Combine the fish; curry paste and egg in a food processor and process well.
2. Add the rest of the ingredients apart from the oil, process lightly.
3. Remove the mixture from the processor onto a surface lightly floured with DS White Mix.
4. Divide mixture into 8 and shape each into a round flat cake. Lightly coat each fish cake with White Mix.
5. Heat the oil in a frying pan. Fry each cake a few at a time, for about 6 – 8 minutes or until golden brown and cooked in the centre.
6. Remove and drain on kitchen paper.
7. Serve with Sweet chilli dipping sauce (Blue Dragon) and garnish

with mustard cress, chives or flat leaf parsley