Makes: 20 fish cakes
Prep time: 15 minutes (plus 1 hour refrigeration)
Cooking time: 10 minutes
Ingredients:
400g firm white fish fillets, chopped
400g peeled green prawns
2 tbs Thai red curry paste
1 green shallot, finely chopped
⅓ cup finely chopped fresh coriander leaves
1 egg, lightly beaten
1 tbs fish sauce
1 tbs sesame oil
Dipping sauce½ cup sweet chilli sauce
1 tsp lime zest
2 tbs lime juice
2 Lebanese cucumbers, sliced into 20 rounds
2 tbs chopped roasted peanuts
Method:
- Place fish and prawns in a food processor. Process until mixture is a coarse paste. Place mixture into a bowl and add curry paste, shallot, coriander, egg, fish sauce and sesame oil. Stir to combine.
- Lightly spray the barbecue hot-plate with oil and heat over medium heat. Drop tablespoons of mixture into rounds on the hot plate. Cook for 3-4 minutes on each side or until golden and cooked through.
- Combine sweet chilli sauce, lime zest and juice in a bowl. Top each fish cake with a slice of cucumber and secure with a cocktail stick. Serve with the sauce and sprinkle with chopped peanuts.
Top tip: You can make these up to a day in advance
