Thai fishcakes

Yield: 1 servings

Measure Ingredient
1 kilograms White fish in chunks; (eg coley)
1 300 gram who almonds
2 tablespoons Green curry paste
6 tablespoons Sunflower oil
1 bunch Coriander; with roots

Blend almonds almost to breadcrumb stage and put in a mixing bowl. Repeat with the fish until the paste starts to ball, and add to the almonds.

Combine the rest of the ingredients and blend, then mix with the fish and nuts into a paste.

Form egg-sized balls and deep fry in sunflower oil until browned.

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