Thai Fish Cakes with Avocado Salsa
- 300g Firm White-Fleshed Fish, roughly chopped
- leaves from 2-3 stalks Coriander
- 1 small Red Onion, diced
- 1-2 tsp Green Curry Paste, or to taste
- 1 Egg
- 1 Tbsp Sesame Oil
- salt and freshly ground black pepper
- ½ cup Soya Oil for frying
- Avocado Salsa
- 1 Avocado, diced
- juice of half a Lemon
- ½ Red Onion, finely diced
- 1 Tbsp chopped Coriander leaves
- 2 Tbsp Sweet Chilli Sauce
Combine the fish, coriander, red onion and curry paste in the bowl of a food processor and pulse until they are well blended.
Add the egg and sesame oil and process until smooth. Season to taste with salt and pepper.
Heat the soy oil in a deep frying pan. Place tablespoon-sized balls of the fish mixture in the pan, pressing them down gently to flatten them slightly. Fry the fish cakes on both sides until they are golden and cooked through. Remove the fish cakes from the pan and drain them on paper towels.
To make the salsa, combine the avocado, lemon juice, red onion and coriander and toss through the sweet chilli sauce.
TIP: Gurnard, monkfish or cod work well for this fish cake recipe. You can use lime juice instead of lemon, and mint instead of coriander, if you prefer.
Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.