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Prep Time: 35 minutes
Servings: 15
Cooking Time: 20 minutes
Ingredients
- 500g - firm white fish fillets, cubed
- 30ml - green curry paste
- 15ml - fish sauce
- 1 - egg
- 100ml - cake flour
- 60ml - fresh coriander, chopped
- 500g - prawns, shelled, cleaned and chopped
- 150g - peas, slightly mashed
- 100ml - fresh coconut, grated
- 100ml - spring onions, finely chopped
- 125ml - oil to fry
- - PAPAYA SALSA
- ½ - firm ripe papaya, peeled and seeded
- ½ - cucumber, peeled and seeded
- 1 - red pomelo, cut into segments
- - grated rind and juice of 1 lemon
- 15ml - brown sugar
- 15ml - fish sauce
- 10ml - sesame oil
- 1 - small red chilli, finely chopped
Method
The delicious, off-dry taste of a gewürztraminer with rose nuances will be perfect with this decadent snack. If you don’t like sweet wine, your favourite sparkling wine will do the trick.
1. Place the fish, curry paste, fish sauce, egg and flour in a food processor and pulse for 1-2 minutes or until well mixed. Scrape into a mixing bowl and add the coriander, prawns, peas, coconut and spring onions. Mix, then form the mixture into balls and roll it in coconut. Using the palms of your hands, flatten the balls slightly.
2. Heat the oil in a frying pan and fry the fishcakes in batches until golden brown on both sides. Drain on paper towels and serve warm with the salsa.
3. Prepare the salsa: Dice the papaya and cucumber. Add the rest of the ingredients and mix thoroughly.
