Thai 'Fish' Cakes - Recipe


•    400g Cooks & Co Banana blossom

•    1 tbsp Thai red curry paste

•    Zest and juice from 1 lime 

•    1 tbsp finely chopped coriander

•    1 medium egg white

•    1 tsp caster sugar

•    2 spring onions, thinly sliced

•    1 red chilli, deseeded and thinly sliced

•    2 tbsp vegetable oil

•    1 Lemongrass

•    Breadcrumbs

•    1tbsp oil

Preparation Time: 10 mins

Cooking Time:10-15 mins
Serves: 4

Preparation Method

1. Put the Banana Blossom into a food processor, along with the curry paste, lime zest and juice, coriander, egg white, lemongrass and sugar. Blitz until you have a smooth paste.

2. Put the mixture in a bowl and stir in the spring onions and chili. If the mixture is too wet, add some breadcrumbs or flour to make them easier to shape.

3. Form small patties using your hands (approx. 16) then coat in breadcrumbs.

4. Heat 1 tbsp of oil in a frying pan and cook the Thai cakes for approx. 5 minutes on each side, or until golden and cooked thoroughly.



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