Name: Thai fish cake sliders
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 250 gram white fish; 100 gram surimi or prawn meat; 1 egg; 1 tablespoon thai green curry paste; 1 spring onion, finely diced; 1 tablespoon fresh coriander, chopped; 1 teaspoon crushed garlic; 1 teaspoon ginger, finely chopped; 1/2 teaspoon sea salt; 1/4 red cabbage, finely sliced; 1 carrot, peeled and grated; 1/2 capsicum, thinly sliced; 1 teaspoon sliced pink ginger; 1 tablespoon sesame oil; 2 tablespoon sweet chilli sauce; oil for frying; 1/4 cup plain flour for dusting; 12 sliders

Thai fish cake sliders

Buns, rolls, baps and sliders make a perfect vehicle for tasty fillings. Depending on the style of filling, they are ideal for any occasion, whether it’s a party, mid-week dinner or Sunday supper.

Serves 4

Makes 12 Item

Prep

Cook

10M

Total

15M

Ingredients

250 gram white fish

100 gram surimi or prawn meat

1 egg

1 tablespoon thai green curry paste

1 spring onion, finely diced

1 tablespoon fresh coriander, chopped

1 teaspoon crushed garlic

1 teaspoon ginger, finely chopped

1/2 teaspoon sea salt

1/4 red cabbage, finely sliced

1 carrot, peeled and grated

1/2 capsicum, thinly sliced

1 teaspoon sliced pink ginger

1 tablespoon sesame oil

2 tablespoon sweet chilli sauce

oil for frying

1/4 cup plain flour for dusting

12 sliders

Method

1.In a food processor, combine the fish and surimi, then pulse until finely chopped. Add the egg, curry paste, spring onion, coriander, garlic, ginger and salt, blending to mix well. Chill until required.

2.For the coleslaw, combine the finely sliced cabbage, carrot, capsicum, ginger and toss with the oil and sweet chilli.

3.Heat a little oil in a non-stick frying pan. Shape the fish mixture into small patties using the flour for dusting. Cook the patties for 2-3 minutes each side until golden, puffed and thoroughly cooked.

4.Cut the sliders in half and layer with the coleslaw and a fish pattie. Sandwich with the top bun and skewer to hold in place.

Sliders are really just mini burgers, but they make a perfect bite or two for parties and gatherings or little mouths. This Asian-inspired fish pattie is just delicious served with the crunchy sweet chilli slaw. The patties can be made in advance and warmed in a hot oven for a few minutes just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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