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Rachel De Thample's Thai-spiced Fishcakes

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Rachel De Thample's Thai-spiced Fishcakes

Ingredients

  • 200 g (7.1oz) sustainable white fish, like pollack, whiting, gurnard
  • 3 tbsp thai green curry paste
  • 4 tbsp heaped of breadcrumbs
  • 1 tbsp f lour, for dusting
  • 1 tbsp olive oil
  • 1 pinch sea salt
  • 2 large courgettes, trimmed- for the som tam salad
  • 3 good-sized carrots, trimmed- for the som tam salad
  • 1 large or 2 smaller mangoes (opt for firmer ones, so not too ripe)- for the som tam salad
  • 1 garlic clove, chopped- for the som tam salad
  • 1 red chilli, deseeded and sliced lengthways- for the som tam salad
  • 0.5 tsp sea salt juice- for the som tam salad
  • 2 limes, zested- for the som tam salad
  • 1 tsp sugar or 2 teaspoons honey- for the som tam salad
  • 1 handful (large) fresh coriander leaves- for the som tam salad
  • 100 g (3.5oz) roasted peanuts, roughly crushed, to serve
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