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8
Thai Fish cakes
Makes 25 (approx)
500g firm white fish fillets (ie. Ling,
Gemfish, Redfish)
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Oil, for deep frying
Sweet Chilli sauce and lime wedges, to serve
Coriander leaves, to garnish
1. Using the processor bowl fitted with the
chopping blade, process fish, fish sauce
and curry for 30-40 seconds or until
smooth.
Note: Be careful not to over process the
seafood as this will toughen the fish cakes.
2. Transfer mixture to a bowl and stir through
beans.
3. Using wet hands, roll tablespoons of
mixture into balls, flatten slightly and
place on a plate.
4. Deep-fry fish cakes until golden and
cooked through. Drain on absorbent paper
towel.
5. Serve with sweet chilli dipping sauce and
lime wedges; garnish with coriander.
Buttermilk Pikelets
Serves 6
1 cup self raising flour
Pinch salt
½ teaspoon bicarbonate soda
¼ cup caster sugar
1 egg, lightly beaten
½ cup buttermilk
40g butter, melted
Jam and whipped cream, to serve
1. Add all the ingredients except the jam and
cream to the chopper bowl, process until
well combined on the highest speed.
2. Heat non stick frying pan over a medium
heat.
3. Spoon heaped spoonfuls of batter in frying
pan and cook on both sides until golden.
4. Serve warm with jam and whipped cream.
Recipes continued
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