|600 g||hake — fillets|
|3 Tbs||fish sauce|
|1 Tbs||brown sugar — or palm sugar|
|2||garlic — cloves, chopped|
|2 tsp||fresh ginger — grated|
|259 ml||fresh coriander — roughly chopped|
|3 Tbs||curry paste — red|
|lime — zest only|
|1-2 tsp||chilli paste|
|2 Tbs||cornflour — maizena|
|1||eggs — beaten|
|1||spring onions — finely chopped|
|oil — for shalow frying|
|sweet chilli sauce|
|soya sauce — thick, chopped chilli and coriander|
|green beans — mangetout and baby corn|
Process the hake, fish sauce, sugar, garlic, ginger, coriander, curry paste, zest and chilli in a food processor for +- 20 seconds.
Add the corn flour and egg and blitz for another 10 seconds. Do not over process.
Spoon mixture into a mixing bowl and add the spring onions. Mix until evenly combined.
Cover and rest in the fridge for at least 30 minutes.
Use wet hands and shape 2 tablespoons of mixture per patty – flatten them slightly for even cooking.
Heat a large nonstick frying pan with 3 cm of oil. Fry the patties over a moderately high heat until golden and cooked through (about 3-4 minutes a side).
Drain excess oil on paper towel.
Serve hot or room temperature with dipping sauces and steamed greens. Garnish with coriander.
TIP: For bigger patties, fry each side until golden and cook through in a 200°C oven for +- 15 minutes.