Korma Paste Fishcakes

Korma Paste Fishcakes

Chop the fish and prawns into small pieces or place in a food processor and pulse until minced but not too smooth.

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Chop half the coriander and mix into the fish mixture with the korma curry paste and a pinch of salt.

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Shape into 8 even-sized cakes.

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Coat a non-stick frying pan with the sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through.
Serve with the reserved coriander leaves, salad, mango chutney and chapatti bread

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Ingredients

Serves: 4

600g of firm white fish

200g cooked or raw peeled king prawns

20g fresh coriander

1 sachet of korma curry paste

1 tsp of sunflower oil