|500 g||fish — firm white fillets, cubed|
|30 ml||green curry paste|
|15 ml||fish sauce|
|100 ml||flour — cake|
|60 ml||fresh coriander — chopped|
|500 g||prawns — shelled, deveined and chopped|
|150 g||peas — mashed|
|100 ml||coconut — fresh, grated|
|100 ml||spring onions — finely chopped|
|125 ml||oil — for frying|
|1/2||papaya — peeled and sliced|
|1/2||cucumber — peeled and deseeded|
|1||pomelo — red, cut into segments|
Place the fish, curry paste, fish sauce, egg and flour in a food processor and pulse for 1-2 minutes or until well mixed. Scrape into a mixing bowl and add the coriander, prawns, peas, coconut and spring onions. Mix, then form the mixture into balls and roll it in coconut. Using the palms of your hands, flatten the balls slightly.
Heat the oil in a frying pan and fry the fishcakes in batches until golden brown on both sides.
Drain on paper towels and serve warm with the salsa.
Prepare the salsa Dice the papaya and cucumber. Add the rest of the ingredients and mix thoroughly.