Red curry fish patties with cucumber sauce

Cooking Fish Red curry fish patties with cucumber sauce

Try these fish patties with a Thai-style twist. Dont forget the cucumber dipping sauce!

Lables: Gluten free Lactose free Milk free Wheat free
  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.

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1kg skinless redfish fillets, coarsely chopped
70g red curry paste
1 egg white
1 bunch snake beans, ends trimmed, finely chopped
4 fresh kaffir lime leaves, centre vein removed, finely chopped
2 tbsp vegetable oil
2 tbsp caster sugar
60ml rice vinegar
1 tbsp water
1 tbsp fish sauce
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
1 fresh long red chilli, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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