With a kick of sweet chilli, these authentic fish cakes make a quick and yummy meal.
- Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
- Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set