Lemon and coconut fish fritters with lemon.

4

Servings

Ingredients

Vegetable oil
plus extra for frying
1 Small onion
diced
Garlic
2 cloves
Ginger
3 cm, finely diced
Outspan lemon
grated peel and juice of 1 Outspan lemon
Thai red curry paste
1 Tbsp (315 ml)
Fish fillets
400g, defrosted and cut into small dice
Chopped mint and coriander
2 Tbsp (30ml)
Salt and pepper
milled
Desiccated coconut
1 cup (250ml), for dusting

For serving:

Coriander, mint and lemon wedges
Salad

asian_lemon_and_coconut_fish_cakes-5354

Dipping sauce:

Coconut cream
½ cup (125ml)
Outspan lemon
Juice and zest of ½
Ginger
2 tsp (10ml), grated
Honey
2 Tbsp (30ml)
Fish sauce
1 Tbsp (15ml)
Chilli
1, finely diced

Method

Sauté the onion, garlic, ginger and lemon peel in a splash of oil until soft. Cool slightly.
Place all the remaining fish cake ingredients (except the coconut) in a food processor and pulse until it just comes together.
Season mixture well and shape into balls.
Dust balls in coconut.
Whisk sauce ingredients together.
Shallow-fry fishcakes in oil until golden and cooked through. Drain on kitchen towel.
Scatter with herbs and serve with lemon wedges and dipping sauce and salad.