Thai Fish Cakes
A perfect starter for your at home date night your salmon fishcakes a with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander.
- 150 g Prawns Cooked
- 1 tsp Thai Fish Sauce
- 1 tbsp Lime Zest Finely Grated
- 1 tbsp Coriander Finely Chopped
- 1 Egg white
- 1 tsp Caster Sugar
- 2 Scallions Diced
Put the prawns into a food processor, with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Blend until smooth.
Put mixture in a bowl and stir in the spring onions. Shape this mix into small patties, it will help, if you wet your hands slightly first.
Heat a large nonstick frying pan. Add 1 tbsp of oil and cook half the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through.