Thai Fish Cakes
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 chili, deseeded and roughly chopped (red)
- 4 tablespoons coriander, fresh, roughly chopped
- 1 garlic clove, peeled and crushed
- 2 spring onions, trimmed and roughly chopped
- 1 lemongrass, out leaves discarded and roughly chopped
- 75 g prawns, thawed if frozen
- 275 g cod fish fillets, skinned, pin bones removed and cubed
- salt & freshly ground black pepper
directions
- Preheat the oven to 190C/375F/Gas 5 Place the chilli, coriander, garlic, spring onions and lemon grass in a food processor and blend together.
- Pat the prawns and cod dry with kitchen paper.
- Add to the food processor and blend until the mixture is roughly chopped.
- Season to taste with salt and pepper and blend to mix.
- Dampen your hands, then shape heaped tablespoons of the mixture into 12 little patties.
- Place the patties on a lightly oiled baking sheet and cook in the preheated oven for 12-15 minutes or until piping hot and cooked through. Turn the patties over halfway through the cooking time.
- Serve the fish cakes immediately with sweet chilli sauce for dipping.
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