Finger Food: Mini Thai Fish Cakes

[cappuccino]

300g boneless fish fillets

2 tablespoons red or green Curry Paste

1 teaspoon fish sauce

2 green shallots, finely chopped

Salt and pepper to taste

2 tablespoons Olive Lea Spread

Dipping Sauce

1/4 cup sweet chilli & ginger stir-fry sauce

1 tablespoon natural yoghurt

Method

Mince, shred or finely chop fish fillets and mix with curry paste, fish sauce, shallots, salt and pepper.

Shape mixture into small patties approx. 5 cm in diameter, using a tablespoon of mix for each pattie.

Heat Olive Lea Spread in a large frying pan and shallow fry patties approx. 2 minutes each side until cooked and golden brown. Serve with Dipping Sauce.

Dipping Sauce: Mix ingredients together.

Makes approx. 15 Fish Cakes

- News Canada