Thai Fish Cakes And Curry Beef Puffs

Yield: 18 Fish Cakes and 18 Curry Puffs
Prep Time: 30 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 500 g skinless firm fish fillet, chop (try greasy grouper or snapper)
• ½ cup chopped coriander
• 2 tbsps corn flour
• 1 egg
• 1 tbsp fish sauce
• 1 tbsp sweet chilli sauce
• 1 chilli padi, chop
• 2 stalks spring onions, slice finely (use the lower white portion only)
• 4 tbsps oil, for shallow frying
• Lime wedges, to serve

BEEF CURRY PUFFS

• 250 g minced beef
• 1 cooked potato, mashed 1 stalk spring onion, slice finely
• 1 tbsp red curry paste
• 2 tsps fish sauce
• 2 sheets frozen puff pastry, thaw
• 4 tbsps oil, for shallow frying
• Sweet chilli sauce, to serve

Steps

01. THAI FISH CAKES: In a food processor, combine all fish cakes ingredients except spring onion and oil. Pulse to combine.

02. Transfer mixture to a bowl. Add spring onions. Mix and shape quarter-cup amounts into patties.

03. Heat oil in a large frying pan over medium fire. Cook patties in 2 batches for 2 to 3 mins each side until golden. Drain on paper towels. Serve with lime wedges.

04. BEEF CURRY PUFFS: In a bowl, combine beef, potato, spring onion, curry paste and fish sauce. Mix well.

05. Using a 7-cm pastry cutter, cut nine circles from each puff pastry sheet. Place a heaped teaspoon of beef mixture in centre of each. Fold in half to make semi-circles, pressing edges together to seal.

06. Heat oil in a frying pan over high fire. When smoking hot, fry pastries in two batches for 2 to 3 mins each side until golden. Drain on paper towels. Serve warm with sweet chilli sauce.

Photo: Bauer/Rob Shaw