 |
| Ingredients: 2 whitefish fillets (about 180-200g each) 1 can (400g) wild pink salmon small handful fresh coriander 2 kaffir lime leaves salt and pepper 2 tbsps red curry paste (see recipe) 100g fresh spinach |
 |
| Combine the fish, coriander, lime leaves, red curry paste, salt and pepper in food processor. |
 Whizz until it forms a paste. Add the spinach and continue blending. |
| Whizz until it forms a paste. Add the spinach and continue blending. |
 |
| Put the paste in a bowl and refrigerate for about an hour. |
 |
| Shape the paste into palm-sized rounds. I coated some in ground almonds to give a crumbed-effect. |
 |
| Heat a little oil and fry slowly over a medium heat for about 15 minutes, turning regularly. |
 |
| Serve with fresh veg. |
No comments:
Post a Comment