Thai Fish Cakes

Recipe By: Armand Aucamp
Makes: 6-8 fish ckaes
Prep Time 15min
Cooking Time:  25min
 
INGREDIENTS

Fish Cakes:

400 g hake fillets
2 T Thai red curry paste
2 large eggs
1  T soy sauce
¼ cup coriander leaves, finely chopped
2 spring onions, finely chopped
8 green beans, finely chopped
½ cup almond flour
4 T coconut oil
 
sauce

3 T sour cream
Juice of 1 lime
1 t fish sauce or soy sauce
½ t fine ginger
½ cup coriander leaves, chopped
 
METHOD

Preheat the oven to 180 ℃. Slice the fish fillets into small cubes.

Transfer to a food processor and add the curry paste, eggs, soy sauce and coriander and pulse together until mixx mixed and to desired consistency.

I prefer a slightly chunky texture. Scoop the fish mixture into a large mixing bowl. Add the spring onion and green beans and mix well.

Sift the almond flour into the mixture and mix together well. Using clean hards, form 6-8 palm-sized cakes.

Heat 2 tablespoons of coconut oil in a large frying pas over high heat.

Fry half of the cakes in the oil for approximately 5 min a side until golden brown.

Place the friend cakes on kitchen towel to drain and repeat this step with the remaining cakes.

Place the cakes on a greased baking sheet and bake in the oven for 5-10min until completely cooked.

Remove from the oven and allow to cool.

For the sauce, Add all the ingredients in a mixing bowl and whisk together well.

Serve on a bed of greens or julienne veggies and a dollop of the sauce.