Dinner ideas

Fish cakes with herb salad

With a kick of chilli and fragrant lemongrass dipping sauce, these authentic fish cakes make a quick and tasty meal.
Gluten- and dairy-free recipes


Lemongrass and chilli dipping sauce


1.Make lemon grass and chilli 
dipping sauce.
2.Cut fish into small pieces. Blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tablespoon juice until 
a smooth paste. Transfer to a medium bowl; stir in beans and coriander. Season.
3.Shape ¼-cup measures of the fish mixture into patties; you need 12 fish cakes in total. Spray fish cakes with oil.
4.Cook cakes on a heated oiled grill plate (or char-grill pan or barbecue) over high heat 
2 minutes each side or until cooked through.
5.Place sprouts, basil, extra coriander leaves, chilli and remaining juice in a medium bowl; toss to combine.
6.Serve fish cakes with salad and sauce.

Lemongrass and chilli dipping sauce

7.Place ingredients in a screw-top jar; shake well.

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