Breville the Kitchen Wizz Quad BFP650 Instruction Booklet page 39

RECIPES
THAI FISH CAKES
Serves 6-8 as part of an appetiser
INGREdIENTS
600g white fish fillets, such as barramundi,
snapper and red fish fillets
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
1 litre vegetable oil for shallow frying
dIPPING SAUCE
½ cup sugar
cup white vinegar
L
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely
diced
1 long red chilli, finely chopped
METHOd
1. To make the dipping sauce; combine
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved. Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.
2. Insert quad blade into food processor
bowl. Cut fish into large cubes and
place into bowl along with curry
paste, fish sauce, white sugar and egg
whites. Using the pulse button, process
ingredients until mixture is
just processed.
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3. Tip mixture into a bowl and mix
through finely shredded kaffir lime
leaves and sliced green beans.
4. Wet hands with cold water and form
fish cake mixture into flat round shapes
3-4cm wide and place onto a lined
baking tray.
5. Cook fish cakes in vegetable oil over
medium heat for 1-2 minutes each side
or until golden on the outside and
cooked through. Remove and drain on
paper towel. Serve with dipping sauce
and lime wedges.