Have a complete meal on the table in no time with these tasty fish cakes.
- Place barramundi, 2 tablespoons lime juice, red curry paste and 1 egg in a food processor and pulse until smooth. Transfer to mixing bowl, season and fold through beans.
- Heat oil in a large heavy-based frypan over a moderately high heat. Shape tablespoons of the mixture into patties, and fry for about 3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
- Place carrot, cucumber and chillies into a bowl. Warm the lime juice, sugar and fish sauce in a small saucepan until sugar dissolves. Pour over carrot mixture. Set aside to cool.
- Heat butter in a wok over a moderately high heat. Stir-fry bok choy for 1-2 minutes or until just tender. Stir in remaining egg and toss over the heat. Add rice and cook for 3-4 minutes or until warmed through.
- Season to taste. Serve rice with fish cakes and pickles. Garnish with fresh coriander, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set