20 August, 2015
Gluten Free Thai Fish Cakes
Gluten Free Thai Fish Cakes
Makes: approximately 12
Ingredients:
- 600g white fish fillets, roughly chopped
- 1/2 cup frozen green beans
- 1 1/2 tablespoons red curry paste
- 2 1/2 tablespoon rice flour
- 1 teaspoon sugar (optional)
- 1 egg
- Juice of 1 lime
- 1 teaspoon minced garlic
- 1/2 teaspoon fresh grated ginger
- 1 teaspoon fish sauce
Method:
- Place the roughly chopped fish fillets and the frozen beans into a food processor and pulse a couple times to break the two ingredients down
- Place all other ingredients into the food processor and blend for 30 seconds until well combined and the mixtures is starting to come together
- Heat a heavy based frying pan with a small amount of rice bran or sesame oil and place dollops of the mixture (about 2 tablespoons in size) and cook on 1 side for about 4 minutes until golden brown
- Flip the fish cake and cook the other side for another 4 minutes until golden and until the fish cakes are cooked through.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.