Thai fish cakes with sprout salad

Get the kids involved in the kitchen with this easy and healthy recipe.

Recipe «Thai fish cakes with sprout salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 650g firm white fish fillets, chopped, 2 tbsp Ayam Thai red curry paste, 3 green onions, chopped, 2 tsp finely grated lime rind, 3 kaffir lime leaves, deveined, shredded , 1/4 cup plain flour, Peanut oil, for shallow-frying, 100g snow pea sprouts, trimmed , 1 medium Lebanese cucumber, halved, thinly sliced, 250g cherry tomatoes, quartered, 1 small red onion, halved, thinly sliced, 1/2 cup fresh mint leaves, 2 tbsp sweet chilli sauce, 2 tbsp lime juice.

Ingredients:

• 650g firm white fish fillets, chopped 
• 2 tbsp Ayam Thai red curry paste 
• 3 green onions, chopped 
• 2 tsp finely grated lime rind 
• 3 kaffir lime leaves, deveined, shredded 
• 1/4 cup plain flour 
• Peanut oil, for shallow-frying 
• 100g snow pea sprouts, trimmed 
• 1 medium Lebanese cucumber, halved, thinly sliced 
• 250g cherry tomatoes, quartered 
• 1 small red onion, halved, thinly sliced 
• 1/2 cup fresh mint leaves 
• 2 tbsp sweet chilli sauce 
• 2 tbsp lime juice 

Instructions

1. Process fish, curry paste, onion, lime rind and lime leaves until almost smooth. Shape 2 level tablespoons mixture into a patty. Toss in flour to coat. Place on a tray. Repeat with remaining mixture and flour.
2. Heat oil in a large deep frying pan over medium-high heat. Cook fish cakes, in batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel (see box, right).
3. Meanwhile, make salad: Place sprouts, cucumber, cherry tomatoes, onion, mint, sweet chilli sauce and lime juice in a bowl. Toss to combine. Serve fish cakes with salad.