Thai Fish Cakes with Lemon Chilli & Semillon Dipper

You batter believe these fish cakes are off the hook! 🎣😄

Ingredients:

• 200-300g cooked white fish fillets (we used bream)

• 1 tbsp Thai red curry paste

• 1 egg

• 1 tbsp fish sauce
  

• 1/4 cup of frozen peas or corn
• corn flour (use to coat & dry your mix)
• Parsley to garnish (optional)

• Lemon Chilli & Semillon Dipper!

In a bowl mash your cooked fish with a fork.

Combine egg, thai curry paste, fish sauce & vegetables.

If your mixture is too wet & not sticking together use corn flour to thicken it.

Fry until lightly brown on both sides.

Serve on a bed of rice, parsley to garnish & generous splash of Lemon Chilli & Semillon Dipper!