Goan Spiced Fish Cakes
Ingredients (5 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 0.8 | kg | Fish, white fillet | AUD 0.00 * AUD 0.00 / kg |
| 150 | g | KNORR Patak's Korma Paste 1.05kg | AUD 0.00 * AUD 0.00 / kg |
| 40 | ml | Soya sauce, dark | AUD 0.00 * AUD 0.00 / l |
| 70 | g | Shallots, sliced | AUD 0.00 * AUD 0.00 / g |
| 40 | g | Coriander, chopped | AUD 0.00 * AUD 0.00 / g |
| 50 | g | KNORR Sakims Thai Sweet Chilli Sauce 2.2kg | AUD 0.00 * AUD 0.00 / kg |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Clean and remove the bones from the fish fillets, place into a robo coupe with the KNORR Pataks Korma Paste and soy sauce and blend untill the fish is pureed and blended with the curry paste.
2. Remove the blended fish from the robo coupe and place into a large bowl, add the sliced shallot and chopped corriander and mix well.
3. Form the cakes into 80g portions and set aside.
3. Pre-heat the sunflower oil (160°C) in a large fry pan and lightly fry the formed fish cakes and cook untill golden brown, remove and drain.
4. Serve 2 fish cakes per portion with the KNORR Sakims Sweet Chilli Sauce.
