Red Curry Fish Cakes w/ Brown Rice & Greens Salad
SERVES UP TO FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
Ingredients
FOR THE FISH CAKES
2 PIECES FIRM WHITE FISH, LIKE BARRAMUNDI, SNAPPER ETC
2 GARLIC CLOVES, MINCED
2 STALKS SPRING ONION, FINELY CHOPPED
5CM PIECE GINGER, GRATED
2 TBSP RED CURRY PASTE
1 EGG, OMIT FOR VEGAN OPTION
2 TSP LIME ZEST
1 LIME, JUICED
3 TBSP FLOUR OF CHOICE, I USED BUCKWHEAT
SALT & PEPPER
FOR THE GREENS SALAD
1/2 HEAD COS LETTUCE, ROUGHLY CHOPPED
1 1/2 CUPS SPINACH
1 CUCUMBED, RIBBONED
HANDFUL THAI BASIL, MINT AND CORIANDER, ROUGHLY CHOPPED
2 STALKS SPRING ONION, FINELY CHOPPED
1 LIME, JUICED
SPLASH OF COCONUT AMINOS OR TAMARI
ALSO SERVED WITH 1 CUP COOKED BROWN RICE
Utensils
SHARP KNIVES
PEELER, TO MAKE RIBBONS
SALAD BOWL
FOOD PROCESSOR
FRY PAN TO COOK FISH CAKES
RICE COOKER OR POT TO COOK RICE
Method
AFTER PREPARING THE FISH CAKE INGREDIENTS, PLACE ALL INGREDIENTS EXCEPT FOR THE FLOUR, SALT & PEPPER IN A FOOD PROCESSOR AND PULSE UNTIL COMBINED. **DON'T PULSE TOO MUCH AS IT WILL BECOME PASTY, YOU ARE WANTING SOME TEXTURE STILL
STIR THROUGH FLOUR AND SEASON WITH SALT & PEPPER
FORM INTO SMALL PATTIES AND SET ASIDE IN FRIDGE
COOK BROWN RICE IN RICE COOKER OR ON A POT USING THE ABSORPTION METHOD
HEAT A FRY PAN OVER MEDIUM HEAT AND COOK FISH CAKES IN A SPLASH OF OLIVE OIL FOR 5 MINUTES EACH SIDE OR UNTIL GOLDEN AND COOKED THROUGH
WHILE CAKES ARE COOKING, PREPARE SALAD IN A BOWL AND TOSS INGREDIENTS TOGETHER WITH THE LIME JUICE AND COCONUT AMINOS
SERVE THE FISH CAKES WITH SOME BROWN RICE AND SALAD - ENJOY!
