Green Curry Paste just seems to be a perfect match to seafood and these bite sized fishcakes make the perfect finger food - fragrantly spiced they are sure to get your appetite started.
Green Curry Fish cakes
[Makes about 20 small fish cakes]
220 grams firm white fish, skinned, bones removed and cut into rough chunks
1 spring onion/scallion, sliced finely
1 runner bean or 3 green beans, sliced finely (these are raw)
handful fresh coriander, roughly sliced
2-3 tablespoons Green curry paste
1 egg yolk
freshly ground salt and pepper
Place the fish into a processor and pulse until almost smooth - it's okay to have small chunks of fish.
Put the fish into a bowl and add the curry paste stirring to combine. Add the spring onion, green bean and coriander, give it another stir then season with a little salt and pepper. Add the egg yolk and mix well. It will probably be a little mushy at this stage, how much, will depend on the type of fish used. Sprinkle in a little bread-crumbs until the mixture firms up slightly.
Using a small ice cream scoop, take little balls of the mixture and release them onto a bread-crumb coated dish. You should get around 20 balls. The ones I've made are about 2.5 cm/1 inch in diameter.
Roll each lightly in the crumbs to form a cylinder, then flatten the tops down to get a cake-like shape. You can store these covered, in the fridge until ready to cook.
Shallow fry or deep fry until golden brown and serve immediately with a little coriander yoghurt on the side.
I'll be submitting this to Kalyn's Holiday Cooking with Herbs as it's a quick and easy appetiser that's ideal for those holiday parties.
Tagged with Savoury Food : Holiday Cooking with Herbs