red-curry-fish-patties

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients (serves 8)

  • 1kg skinless redfish fillets, coarsely chopped
  • 70g (1/4 cup) red curry paste
  • 1 egg white
  • 1 bunch green beans, ends trimmed, finely chopped
  • 4 fresh kaffir lime leaves, centre vein removed, finely chopped
  • 2 tblspn vegetable oil

Cucumber sauce

  • 2 tblspn caster sugar
  • 60ml (1/4 cup) rice vinegar
  • 1 tblspn water
  • 1 tblspn fish sauce
  • 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
  • 1 fresh long red chilli, thinly sliced

Method

1. Place fish, curry paste and egg white in the bowl of a food processor and process until almost smooth. Transfer to a medium bowl. Add beans and lime leaves, and stir until combined. Divide mixture into 16 equal portions. Use wet hands to shape portions into 4cm patties.

2. Heat oil in a non-stick frying pan over medium heat. Add half the patties and cook for 2 minutes each side or until cooked through.

Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat with remaining patties, reheating pan between batches.

3. To make the cucumber sauce, combine sugar and rice vinegar in a small bowl and stir until sugar dissolves. Add water, fish sauce, cucumber and chilli, and stir until combined.

4. Arrange the patties on a serving platter and serve immediately with the cucumber sauce.

Nutrition information (per serve)

Nutrition
Per Serve
Protein Dietary
Fibre
33.00g 1.50g
Fat
Total		 Energy
2.00g 567kJ
Fat
Saturated		 Sodium
0.50g -
Carbohydrate
Total		 Cholesterol
5.50g -
Carbohydrate
Sugars
-

Tagged with: • •

Filed under: Carbohydrate Modified Recipes • dinners

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