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Method:
- Cut the fish into chunks, then place into a food processor or
blender is fine. Add the spring onions, coriander, red curry paste, green
chilli, lime rind and juice. Season to taste with seasoned salt and
cayenne powder. Process/blend until finely minced.
- Using lightly floured hands, divide the mixture into 16 pieces
and shape each one into a small cake about 4cm/ 1 ½ in across. Place the
fish cakes on a plate, cover with clear film and chill for approximately 2
hours until firm.
- Heat a wok over high heat until hot. Add the oil and swirl it
around, fry the fish cakes a few at a time, for 6-8 minutes, turning them
carefully until evenly browned. Drain each batch on kitchen paper and keep
hot while cooking the remainder.
- Serve the fish cakes on
a bed of crisp lettuce leaves with shredded spring onions, red chilli
slices, coriander sprigs and lime wedges.
Serves 4. A dish that your family and friends
will certainly rave about!!
ENJOY!!!!!!!!
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