Recipe - Mid Week Easy Thai Fish Cakes

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

• 650g snapper fillets, skin and bones removed (see tip)
• 2 tbs red curry paste
• 1 tbs cornflour
• 1 tsp caster sugar
• 1 egg white
• 4 snake beans, trimmed
• 2 tbs chopped coriander leaves
• Olive oil cooking spray
• 2 limes, halved
• 1 cup steamed rice, to serve

Instructions

1. Roughly chop the fish and place in a food processor, process until finely chopped. Add curry paste, cornflour and sugar and pulse to combine. Add egg white and pulse until well combine. Transfer the mixture to a large bowl. Thinly slice 4 snake beans and add to fish with coriander, mix well.
2. Using 2 tbs of mixture per fish cake, roll into balls using damp hands. Place onto a tray lined with baking paper and flatten slightly. Cover and refrigerate 15 minutes if time permits.Preheat oven and baking tray 210°C fan forced. Lightly spray both sides fish cakes with oil. Remove hot tray from oven and line with baking paper. Working quickly place fish cakes and lime halves, cut side down onto the hot tray. Return to the oven and bake 10-15 minutes or until fish cakes are light golden and cooked through.
3. Serve with roasted lime and steamed rice.

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