Fish Cakes

Makes 8

• 2 spring onions, quartered

• ¹/₃ cup fresh coriander

• 1cm piece fresh ginger, peeled

• 750g fresh fish fillets, chopped

• 1¹/₂ tablespoons red curry paste

• ¹/₂ cup (85g) plain flour

• ¹/₄ cup (60g) olive oil

Add spring onions, coriander and ginger to the thermo bowl.

5 seconds

5

Add the fish and curry paste.

4 seconds

Scrape down the sides.

10 seconds

2

Mix with the spatula, then using wet hands, shape the mixture into 8 even-sized cakes, roll in flour and chill in the fridge for 30 minutes. Heat the oil in a large nonstick frying pan and gently fry the cakes for 4 minutes each side or until golden and cooked through.