600 g skinless firm white fish fillets, skin removed, chopped
⅓ cup chopped fresh coriander
3 green spring onions, finely chopped
2 Tbsp Thai red curry paste
1 free-range egg white
1 Tbsp cornflour
salt and ground white pepper, to taste
250 g frozen raw peeled prawns, chopped
crusty bread, to serve
¼ cup lime juice
2 Tbsp fish sauce
1 Tbsp sweet chilli sauce
100 g mixed salad leaves
250 g punnet cherry tomatoes, halved
2 Lebanese cucumbers, deseeded, thinly sliced
½ cup fresh coriander
- Process fish in a food processor until finely chopped. Add coriander, onions, paste, egg white and cornflour. Season. Pulse until well combined. Transfer to a large bowl. Stir in prawns. Using damp hands, shape ¼ cups of mixture into patties (makes about 12).
- Heat an oiled, large, non-stick frying pan over a medium heat. Add patties in two batches. Cook for about 5 minutes on each side, or until cooked through. Drain on absorbent kitchen paper.
- Meanwhile, make salad. Combine juice and sauces in a large bowl. Add salad leaves, tomatoes, cucumbers and coriander. Season. Toss well.
- Serve fish cakes with salad and crusty bread.