Thai Green Curry Fish Cakes

Ingredients

• Fish Cakes

  • 500g white fish, diced
  • 2 Tbsp Gregg's Green Curry Paste
  • 2 Tbsp flour, plus extra for coating
  • 1 egg
  • 1/2 cup sliced spring onion
  • 1 Tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp finely grated lime zest
  • 2 - 3 Tbsp oil for frying

• Dipping Sauce

  • 1/4 cup Gregg's Sweet Chilli Sauce
  • 2 Tbsp lime juice
  • 1 Tbsp chopped coriander
  • 1 tsp fish sauce

Method

Place all the fish cake ingredients in a food processor and pulse to a coarse paste. Cover and refrigerate while preparing the dipping sauce.

Combine all the sauce ingredients in a bowl and whisk until well blended. Set aside.

Take dessertspoons of the fish cake mixture and shape into patties. Lightly roll in extra flour.

Heat the oil in a frying pan over medium high heat. Cook the fish cakes in batches until they are golden brown and cooked through.

Serve with the dipping sauce.