1 teaspoon Red Thai Curry Paste (or more to taste)
1 Small Piece of Cucumber (2-3cm)
2 teaspoons Mirin
1 pinch Sugar
1 teaspoon Soy Sauce
Roughly chop the Ginger and Garlic. Deseed the Chilli. Put everything into a small food processor and blitz, or chop finely together
Roughly chop the fish, removing any bones and skin. Devein and roughly chop the prawns. Add both to the garlic, chilli and ginger mixture and blitz to a chunky pulp
Add the fresh coriander, reserving a few leaves for garnish and blitz again
Stir through the fish sauce, soy, thai curry paste and egg
Heat the coconut oil in a large non stick frying pan
Add dessert spoonfuls of the mixture into the hot oil and flatten with the back of the spoon to make small cakes, about 1/4cm - 1/2cm thick
Cook for 2-3 mins on one side then flip over and cook the other side
Place on a baking tray in the oven at 160c and cook for a further 8-10 minutes (just time to make your stir fry veg)
To make the cucumber dipping sauce, dice 2-3 cm of cucumber finely and mix with mirin, soy and sugar or honey to taste.
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