FISH CAKES

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This is a simple, cheap and quick recipe that is sure to become a family favourite. Equally delicious with tinned salmon or tuna. Add as much of the award-winning BLUE KITCHEN Green Curry Paste as you like.

Ingredients:

425g can tuna (in brine) – or salmon – drained
3 small potatoes, peeled, boiled and mashed
20g finely cut green beans
2 small kaffir lime leaves – shredded
1 egg, beaten
sea salt to taste
3-4 teaspoons BLUE KITCHEN Green Curry Paste (or more to taste)
4 medium shallots, tops trimmed off, and finely sliced
Olive oil – for frying

Method:

1. Mix all ingredients thoroughly in a bowl
2. Mould mixture into 4 – 6cm round patties
3. Pan fry in hot olive oil
4. Drain off oil on paper before serving