 |
Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
Found in the NZ Taste magazine, December 2012. Looks good and sounds great. Ready in 20 minutes, so will make an excellent mid-week meal. Serve with Chili Dipping Sauce Ingredients:
500 g fish, white fish cubed |
4 cm ginger, peeled and grated |
1/2 cup coriander, chopped |
1/2 cup mint, chopped |
2 kaffir lime leaves, veins removed and finely chopped |
1 stalk lemongrass, white only and finely chopped |
1 green chili pepper, finely sliced |
1/2 cup desiccated coconut, that has been re-hydrated in boiling water |
1 garlic clove, sliced |
2 tablespoons coconut cream |
1 tablespoon fish sauce |
3 tablespoons oil |
Directions:
1. Place all ingredients (except oil) in a food processor and pulse to combine - but do not process into a fine paste.
2. Wet hands and form the fish mixture into 20 flat round cakes.
3. Heat oil in a large frying pan and cook in batches until golden and cooked through.
4. Serve with chili dipping sauce.
|
|