RED CURRY FISHCAKES RECIPE

2 lb fish fillets such as cod, haddock, shrimp, etc
1 egg beaten
2 tablespoon chopped fresh cilantro
red curry paste
1 bunch scallions, finely chopped
vegetable oil for deep frying

1.
Add the fish, egg, cilantro, and curry paste into a blender or food processor and
puree until smooth and well blended.

2.
Next move the mixture to a bowl, and add the scallions and mix well until
combined.

3.
Using only 2 tablespoons of the fish mixture at a time, shape into balls and then
flatten slightly with your hands to make a cake.

4.
Heat the vegetable oil in a preheated wok or skillet until hot. Only add a few of the fishcakes
to the hot oil and deep-fry for 2-3 minutes on each side until brown and cooked
through. Remove from pan to drain on paper towels and keep warm while
deep-frying the rest of the fishcakes.