Thai Style Fish Cakes

There are many ways to make this appetizer but since we're such fans of Thai, we decided to go with this one.

Courtesy of Australian Good Taste – May 2007 , Page 32, Recipe by Heidi Flett. Photography by Rob Palmer.

What you will need:

 500g firm white fish fillets (such as ling), coarsely choppe

1/2 cup fresh coriander leaves

35g (1/4 cup) cornflour

2 tbs fish sauce

2 tbs sweet chilli sauce

1 egg, lightly whisked

3 green shallots, ends trimmed, finely chopped

50g green beans, finely chopped

80ml (1/3 cup) vegetable oil

Lime wedges, to serve

Sweet chilli sauce, extra, to serve

Herb & Peanut Salad

50g Woolworths fresh Asian Salad mix

1/2 cup fresh coriander leaves

2 tbs roasted peanuts, chopped

2 tbs olive oil

2 tsp fresh lime juice

Steps:

1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander, corn flour, fish sauce, sweet chilli sauce and egg, and process until well combined.

2. Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

3. Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

4. Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.

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