Kaffir Lime Snapper Fish Cakes with Minty Lime
/
Kaffir Lime Snapper Fish Cakes with Minty Lime
Recipe by Tian Evans from Sage Events
Ingredients
Snapper
Coriander
Kafir Lime leaves
Chilli
Spring onions
Green beans
Coconut sugar
Rice flour
Juice of half a lime
Fish Sauce
One egg
Jalna Yoghurt
Mint
METHOD
In a mixing bowl, combine the snapper, coriander, kaffir lime leaves, fresh chilli, spring onions, green beans (sliced into small circles), coconut sugar, rice flour, juice of half a lime, fish sauce, and the egg to help bind the ingredients together.
Season the mixture with salt and pepper.
Heat a pan over medium heat and add coconut oil. Roll the mixture into balls and place them into the pan. Fry for 1–2 minutes on each side, or until golden brown.
Remove from the pan and place on a platter lined with paper towel. Season with a little more salt.
In a separate mixing bowl, add the Jalna yoghurt and mix with the mint.
To serve, add the yoghurt mixture to the fish cakes. Serve with pickles soaked in apple cider vinegar if desired or enjoy as is.
