Name: Asian fish and rice patties
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Dressing; 1 tablespoon rice vinegar; 2 teaspoon fish sauce; 2 teaspoon lemon juice; 1 tablespoon sugar; 500 gram boneless, skinless white fish fillet, cut into chunks; 1 tablespoon red curry paste; 2 tablespoon chopped coriander, plus extra leaves to serve; 1 teaspoon sugar; 1 cup cooked jasmine rice; 1 cucumber, cut into wide, thin strips; 1 carrot, cut into wide, thin strips; 1/2 cup (40g) beansprouts, trimmed; 1/4 cup mint leaves

Ingredients

Dressing

1 tablespoon rice vinegar

2 teaspoon fish sauce

2 teaspoon lemon juice

1 tablespoon sugar

500 gram boneless, skinless white fish fillet, cut into chunks

1 tablespoon red curry paste

2 tablespoon chopped coriander, plus extra leaves to serve

1 teaspoon sugar

1 cup cooked jasmine rice

1 cucumber, cut into wide, thin strips

1 carrot, cut into wide, thin strips

1/2 cup (40g) beansprouts, trimmed

1/4 cup mint leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Combine fish, curry paste, coriander, sugar and half of rice in a food processor. Process until just combined. Stir in remaining rice. With wet hands, shape mixture into eight patties.

2.Place patties on prepared tray and lightly spray with oil. Bake for 15 minutes, turning halfway, until cooked.

3.Meanwhile, combine cucumber, carrot, beansprouts and mint in a bowl.

4.Make dressing: Combine rice vinegar, fish sauce and lemon juice in a small jug. Stir in sugar, until dissolved. Drizzle over salad and toss to coat.

5.Divide salad among serving plates, top with fish patties and extra coriander leaves and serve.

To make 1 cup of cooked rice for this recipe, you will need 1/4 cup (50g) of uncooked rice.
Note

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Ingredients

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