Thai Fish Cakes
Ingredients - makes 12 cakes
200g [7oz] 'ready to eat' smoked mackerel fillets, fresh or defrosted, skinned and flaked
3 spring onions, sliced
2 tbsp [15ml] fresh coriander, chopped
2 tbsp [15ml] red Thai curry paste
1 fresh green chilli, de-seeded and chopped
2 tsp [5ml] grated lime rind
1 tbsp [15ml] lime juice
black pepper
flour, for dusting
Method
1) Preheat the oven to 180 C / 350 F, Gas Mark 4
2) Blend all the ingredients [except the flour] in a food processor until finely mixed
Using lightly floured hands, divide the blended mixture into 12 pieces and shape into round cakes. Refrigerate for 2 hours.
3) Place cakes onto a lightly greased baking tray and bake for 20 -25 minutes until crisp and golden.
4) Serve with chilli dipping sauce.
Ingredients - makes 12 cakes
200g [7oz] 'ready to eat' smoked mackerel fillets, fresh or defrosted, skinned and flaked
3 spring onions, sliced
2 tbsp [15ml] fresh coriander, chopped
2 tbsp [15ml] red Thai curry paste
1 fresh green chilli, de-seeded and chopped
2 tsp [5ml] grated lime rind
1 tbsp [15ml] lime juice
black pepper
flour, for dusting
Method
1) Preheat the oven to 180 C / 350 F, Gas Mark 4
2) Blend all the ingredients [except the flour] in a food processor until finely mixed
Using lightly floured hands, divide the blended mixture into 12 pieces and shape into round cakes. Refrigerate for 2 hours.
3) Place cakes onto a lightly greased baking tray and bake for 20 -25 minutes until crisp and golden.
4) Serve with chilli dipping sauce.