Preparation Time: 15mins
Cooking Time: 15mins
400g/1lb Cod / Haddock, roughly chopped, (or any firm white fish)
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp red curry paste
50g/2oz green beans, finely sliced
1 tbsp fresh coriander leaves
Sunflower oil, to grease baking tray
Pre-heat oven to fan 180°C/350ºF/Gas mark 4.
- Whizz fish, sugar and fish sauce in a food processor and purée until smooth. Add curry paste until it is incorporated. Transfer the fish mixture to a bowl and stir the beans and coriander leaves through.
- Shape fish cakes by hand and place onto parchment paper. Bake at 180°C for 15 –20mins until lightly browned. (If making mini size fish cakes, give them 10 - 15 mins).
- Serve with Sweet Chilli Sauce as a dip, or drizzled over the fish cakes.
Note: These fish cakes have a slightly rubbery texture due to the large amount of fish in them, and due to the fact that they are not shallow fried (and therefore lower in fat).