#WFD – Thai Fish Cakes with a Herb and Peanut Salad

POLOKWANE – The following dish will take 25 minutes to prepare and half and hour to cook.

Please note that if you are allergic to peanuts, you can leave them out of the dish.

Ingredients

1. 30ml olive oil
2. 30ml peanuts, Roasted and chopped
3. 125ml fresh coriander leaves
4. 50g fresh lettuce leaves
5. sweet chilli sauce (extra to serve)
6. 1 x lime wedges (to serve)
7. 80ml sunflower oil
8. 50g green beans, finely chopped
9. 3 x spring onions, finely chopped
10. 1 x egg, lightly beaten
11. 30ml fish sauce
12. 125ml fresh coriander
13. 100 x gprawns, Deveined and peeled
14. 400g firm white fish fillets, coarsely chopped
15. 1 x KNORR Thai Green Curry Dry Cook-in-Sauce
16. 30ml sweet chilli sauce
17. 10ml fresh lime juice

Method

1. Place the prawns and fish in a bowl and add the coriander, contents of the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce, fish sauce, sweet chilli sauce and egg, and mix until well combined
2. Transfer the fish mixture to a large bowl.
3. Add the spring onion and beans and stir until well combined.
4. Heat the oil in a large frying pan over medium heat.
5. Divide the fish mixture into 8 equal portions and shape into patties.
6. Cook for 4 minutes each side or until golden brown.
7. Transfer to a plate lined with paper towel.
8. Repeat with the remaining fish mixture, reheating the pan between batches.
9. To make the herb & peanut salad, place the lettuce leaves, coriander, peanuts, oil and lime juice in a large bowl and gently toss together
10. Serve fish cakes with lime wedges and extra sweet chilli Sauce.

This recipe was provided by What’s for Dinner.

raeesak@nmgroup.co.za