A few weeks ago I made a Thai yellow curry paste and I have been using it to make many different dishes. I still have enough to make maybe two or three more dishes. I sure will be making more of it and freeze it so I can use it whenever I want to use it.
Last week I made these fish cakes for dinner. The good thing is they are carb free and make use of a lot of herbs, which I love. All you need to do is process all the ingredients in a food processor and form a thick paste. The paste at this stage is hard to roll so you need to refrigerate the mixture for about an hour to harden it. After one hour lightly oil your hands and roll about two tablespoons into a ball and flatten into a disk.
Heat about an inch of vegetable oil on high heat and fry each cake two minutes on each side.
Or until well browned.
Serve warm with a cucumber relish.
Carb Free Fish Cakes
Ingredients
- 1 lb tilapia fillets
- 3 table spoons Thai yellow paste
- 2 tablespoons chopped parsley leaves
- 1 tablespoon basil leaves
- 1 egg white
- vegetable oil for frying
Instructions
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Place all the ingredients except for the oil in a food processor and process to make a smooth paste. Place in a bowl, cover and refrigerate for 1 hour
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Using lighlty oiled hands, take 2 tablespoons of fish mixture and roll into a ball and then flatten. Repeat with the rest if the fish mixture.
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Heat about an inch of the oil in a frying pan on high heat and cook the fish cakes about two minutes on each side. Drain on a paper towel and serve warm.
