Sealord Fresh Hoki Fillets
Thai red curry paste
fresh coriander, chopped
spring onions, finely sliced
free range egg
lime, juice and zest
plain flour, for dusting
vegetable oil, for shallow frying
- Pre-heat oven to 180°C.
- Put all ingredients except the oil and flour, into a food processor and blend until smooth. If you don't have a food processor, chop all ingredients as fine as you can.
- Shape the mixture into small fishcake and lightly dust with the flour.
- Heat oil in a frying pan and place over a medium heat. Fry the fish cakes for 2-3 minutes on each side, or until golden brown. Transfer to a baking tray and place in oven for 5 minutes or until cooked through.
- Serve with wedges of lime and sweet chilli dipping sauce.