MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Fish Cakes
Categories: Seafood, Beans, Citrus, Curry, Herbs
Yield: 3 servings

2 White fish filets; skinned
100 g Green beans; chopped
Zest of 1 lime
1 tb Fish sauce
Juice of 1/2 lime
2 tb Thai red curry paste
1 lg Egg
pn Salt
1 c Almond flour
Fresh coriander and chile;
- garnish

Set the over @ 200-|C/400-|F and prepare the ingredients.

Chop green beans into small even circles and set aside.

Chop about 1/3-1/2 of the fish and aside. Traditional
recipes call for all fish to be put in food processor,
but I like chunky texture of the cakes.

In a food processor, combine remaining fish, curry
paste, fish sauce, lime zest and lime juice if you are
using it, and whizz until the paste is smooth. you may
need to add a table spoon or two of water if your food
processor needs a more liquidy consistency.

In a bowl, combine mix from the food processor with the
remaining fish, green beans and 2 table spoons of almond
flour. Mix well with your fingers until it's well
combined.

Take a handful of mixture and squeeze. If liquid is
coming out, add more almond flour until the mixture is
moist but no liquid comes out when squeezed.

Prepare a baking sheet with baking paper to lay the
finished fishcakes.

Lay out some almond flour on a plate. Taking part of the
mixture, make a cake that is c. 1.5-2cm in thickness.
Dust the cake in almond flour on all sides and repeat
with the rest of the mixture. Try to keep the cakes
similar in size so that they take the same time to cook.

You can keep the cakes in the fridge for an hour or two
for spices to mix, but this is not necessary. ~Bake the
fish cakes for about 25 minutes until golden brown. You
can flip them once if you do not have a fan oven
programme.

Serve hot or set aside for a snack alter. Best is to eat
them in the course of the 24 hours as fish doesn't keep
long. Enjoy!

Makes: 2 - 4 servings

RECIPE FROM: https://cookpad.com

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