Breville Kinetix Wizz BFP450 Instruction Booklet page 33

PAge heAder..... RECIPES
THAI FISH CAKES
Serves 6-8 as part of an appetiser
INGREdIENTS
600g white fish fillets, such as barramundi,
snapper or 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
1
3
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
METHOd
1. Insert processing blade into food
processor bowl. Cut fish into large cubes
and place into bowl along with curry
paste, fish sauce, white sugar and egg
white. PULSE ingredients until mixture
is smooth.
2. Tip mixture into a bowl and mix through
finely shredded kaffir lime leaves and
sliced green beans.
3. Wet hands with cold water and form
fish cake mixture into flat round shapes
3-4cm wide and place onto a lined
baking tray.
4. 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.
32
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.