Thai fishcakes
1 servings
Ingredients
| Quantity | 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 |
Directions
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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