Malay fishcakes

12 servings Prep: 10 mins, Cooking: 10 mins

By Food24 February 03 2014
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Ingredients (8)

1.00 kg fish — fillets
1.00 spring onions
2.00 garlic — cloves
65.00 ml fresh coriander
30.00 ml curry paste
2.00 green chilli
2.00 eggs
250.00 ml potatoes — mashed
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Cut fish into chunks, and place in a food processor or blender.
Add spring onions, garlic, coriander, curry paste, chillies, and lime rind and juice.
Season to taste and process until finely minced.
Transfer into a bowl and mix together with eggs and mashed potatoes.
With lightly-floured hands, divide the mixture into about twelve pieces and shape each into cakes about four centimeter across.
Place fish cakes on a plate, cover with clear film and chill for about thirty minutes until firm.
Heat oil in a large frying pan and shallow-fry fish cakes for about three minutes or until lightly browned both sides and cooked through (do not overcook or they will become rubbery.)
Drain on absorbent paper.

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