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Thai Fish Cakes

These oven baked fish cakes with ginger and chilli green beans have traditional Thai flavours. Serve with steamed rice for a complete meal.

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients

650g snapper fillets, skin and bones removed (see tip)
2 tbs red curry paste
1 tbs cornflour
1 tsp caster sugar
1 egg white*
1 bunch snake beans, trimmed
2 tbs chopped coriander leaves
Olive oil cooking spray*
2 limes, halved
1 tbs finely grated ginger
1 garlic clove, crushed
½ long red chilli, seeds removed, finely chopped
½ long green chilli, seeds removed, finely chopped
1 cup steamed rice*, to serve

Make this meal even healthier by using Tick approved ingredients.
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions
  1. Roughly chop the fish and place in a food processor, process until finely chopped. Add curry paste, cornflour and sugar and pulse to combine. Add egg white and pulse until well combine. Transfer the mixture to a large bowl. Thinly slice 4 snake beans and add to fish with coriander, mix well.
  2. Using 2 tbs of mixture per fish cake, roll into balls using damp hands. Place onto a tray lined with baking paper and flatten slightly. Cover and refrigerate 15 minutes if time permits.
  3. Preheat oven and baking tray 210°C fan forced. Lightly spray both sides fish cakes with oil. Remove hot tray from oven and line with baking paper. Working quickly place fish cakes and lime halves, cut side down onto the hot tray. Return to the oven and bake 10-15 minutes or until fish cakes are light golden and cooked through.
  4. Meanwhile, heat wok over high heat until hot. Cut remaining snake beans into 5cm lengths. Lightly spray the wok with oil and add ginger, garlic and chilli, stir-fry 20 seconds. Add beans and toss in ginger mixture. Stir-fry for 30 seconds. Add 1 tbs water and quickly cover the wok, cook for 30 seconds, remove the cover and stir-fry 1 minute or until beans bright green and just tender.
  5. Pile the snake beans onto a platter, top with fish cakes and serve with roasted lime and steamed rice.

Tip: Once skin and bones removed you should have about 500g fish.
Snake beans can be replaced with fresh green beans if desired.