Thai Fish Cakes

Thai fish cakes .jpg


250g white fish fillet skin removed and boneless
2cm piece ginger, peeled and sliced
2 spring onions, trimmed and cut into pieces
1 - 2 chilli's, sliced
1 tbsp chives (optional)
Bunch flat leaf parsley, optional to choose coriander instead
1 egg
3 tsp red curry paste
1/2 cup frozen green peas
2 tsp tamari or soy sauce (choose a gluten free brand if needed) 
Oil for cooking, coconut oil is a great option


Add all ingredients accept the oil to a food processor or thermomix.
Blend until well combine and has a smooth constancy. 
Heat a non stick fry pan with oil. 
Using a spoon, scoop fish mixture into the fry pan. Try to create round shapes.
Cook for approximately 3minutes on each side, until golden brown and cooked through