INGREDIENTS:
- 250 g potatoes, peeled and chopped
- 250 g white fish, roughly chopped
- 500 g prawns, roughly chopped
- 2 Tbsp red curry paste
- 2 Tbsp coriander, chopped
- 1 egg
- 1/4 Cup plain flour
- 3 cloves garlic, crushed
- 2 Tbsp fish sauce
- 1 tsp cumin powder
- 1/4 Cup soy sauce, salt reduced
- 1/4 Cup sweet chili sauce
- lime juice to taste
Coconut rice, with chopped coriander and chili flakes
- Boil the potatoes until cooked. Drain, return to the saucepan and mash.
- Place the fish, prawns, curry paste, coriander, egg, flour, garlic, fish sauce, and cumin into a food processor and process to combine.
- Transfer to the mashed potatoes and mix well. Divide into 12 portions. and shape into patties.
- Heat oil in a large fry pan and cook each fish cake for about 3 minutes on each side, until golden and the fish and prawn cooked.
- Make the dipping sauce by combining the sauce ingredients in a small bowl.
- Serve the fish cakes with coconut rice and dipping sauce on the side.
Source: Picnic
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