mercredi 14 janvier 2015

Chilli and lime fish cakes

Bursting with the zesty flavours of chillies and lime, these little fish cakes make a wonderfully piquant appetizer.

Serve 4
  • 450 gr white fish fillets, such as cod or haddock
  • 3 spring onions, sliced
  • 30 ml chopped fresh coriander
  • 30 ml Thai red curry paste, (click here for home made recipe)
  • 1 green chilli, seeded and chopped
  • 10 ml grated lime rind
  • 15 ml lime juice
  • 30 ml peanut oil
  • Salt
  • Crisp lettuce leaves, spring onions, sliced lenghtways, thinly sliced chilli slices, coriander sprigs and lime wedges, to serve
  1. Cut the fish into chunks, then place in a blender or food processor.
  2. Add the spring onions, coriander, red curry paste, green chilli, lime rind and juice to the fish, season with salt and process until finely chopped.
  3. Using lightly floured hands, divide the mixture into 16 pieces and shape each one into a small cake about 4cm/1½in across.
  4. Place the fish cakes on a plate, cover with clear film and chill for about 2 hours, until firm.
  5. Heat a wok over a high heat until hot, add the oil and swirl it around.
  6. Fry the fish cakes, a few at a time, for 6-8 minutes, turning them carefully until evenly browned.
  7. Drain each batch on kitchen paper and keep hot while cooking the remainder.
  8. Serve the fish cakes on a bed of crisp lettuce leaves with spring onions, red chilli slices, coriander sprigs and lime wedges.