450g skinless white fish fillets, cut into cubes
1 egg white
1 teaspoon kaffir lime leaves
1 tablespoon thai green curry paste
50g green beans, finely chopped
1 fresh birds eye chilli, seed removed and finely chopped
2 tablespoons fresh parsley, chopped
½ teaspoon ground coriander
Salt and pepper to serve
Step by step
- In a food processor, combine the fish, egg white, kaffir lime leaves and curry paste. Process for 2 minutes, or until smooth. Transfer the mixture to a bowl. Add the green beans, chilli, parsley, coriander, salt and pepper to taste. Mix until well combined.
- Shape the mixture into small patties approximately 5cm in width. Place the fish patties on a plate and refrigerate for at least 30 minutes.
- PREHEAT GRILL. Set time for 10 minutes.
- Place patties on the high rack. Cook for 8-10 minutes on GRILL, rotating halfway through.
Makes 8 fish cakes (approximately)