Christmas is fast approaching! In the lead up to the big day itself we thought we would give you a few of our secrete canape recipes so you too can cook like a professional.
So our first one in this series are our Thai fish cakes. These flavourful and juicy fishcakes take minutes to whizz up in a food processor. You can make them ahead of time, cover them in cling film and refrigerate overnight.
5 spring onions roughly chopped
600g skinned and boned sustainable white fish
a handful of fresh coriander
3 teaspoons fish sauce
3 tablespoons Thai red curry paste
1 teaspoon chopped lime leaves
100g french beans finely chopped
4 tablespoons ground nut oil
sweet chilli sauce to serve
Blitz the spring onions in a food processor
Cut the fish into chunks and add to the spring onions
Blitz together with the coriander, fish sauce, curry paste and lime leaves until you have a paste
Empty the contents into a bowl, mix in the beans and mould into bit sized balls, slightly flattening them
Heat the oil in a frying pan and when very hot fry the fish cakes in batches for a minute or two until cooked on each side.
Remove, drain quickly on paper towels, and serve while still hot with the dipping sauce,
That's it! they are so easy and yummy to make. Stay tuned for more recipes coming next week.