Fish cakes

Name: Fish cakes
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 kg fish boneless fillets; 1.00 spring onions bunch, finely chopped; 2.00 garlic cloves, crushed; 65.00 ml fresh coriander chopped; 30.00 ml curry paste red; 1.00 eggs; 65.00 ml coconut milk; 1000.00 ml oil for frying; 90.00 ml soya sauce reduced

4 servings Prep: 30 mins, Cooking: 3 mins

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A delicious combination of coconut milk and spices make these fishcakes irresistible.

By Food24 November 03 2009

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Ingredients (9)

1.00 kg	fish — boneless fillets
1.00	spring onions — bunch, finely chopped
2.00	garlic — cloves, crushed
65.00 ml	fresh coriander — chopped
30.00 ml	curry paste — red
1.00	eggs
65.00 ml	coconut milk
1000.00 ml	oil — for frying
90.00 ml	soya sauce — reduced

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Method:

Blend or process fish, onion, garlic, coriander, curry paste,
egg and coconut milk until just combined.
Using your hands, shape heaped tablespoons of fish
mixture into cakes.
Place cakes on tray, cover and refrigerate
for 30 minutes.
Heat oil in a large frying pan.
Shallow-fry fish cakes, in batches, for about 3 minutes, or until lightly browned on both
sides.
Don’t over-cook, or fish cakes will become rubbery.
Drain on absorbent paper.