Thai Fishless Fishcake
"Why use fish to make thai fish cakes when beans work just as well?"
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 425 g cannellini beans
- 1 large spring onion, chopped
- 1⁄4 cup chopped fresh coriander
- 2 teaspoons Thai red curry paste
- 1 dried kaffir lime leaf, crumbled
- 1 tablespoon gram flour
- 2 tablespoons olive oil
-
For the dipping sauce
- 1 red pepper
- 1⁄2 teaspoon dried chili pepper flakes
- 1 tablespoon apple liqueur
- 1 teaspoon rice vinegar
directions
- Remove skin from pepper using a peeler, halve, seed and chop.
- Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
- Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
- Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
- Serve with lime wedges and the pepper sauce.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
