Sour Cream Fish Cakes
Put a spicy spin on your favourite fish by making these light, delicious little fish cakes. Adding Meadow Fresh Sour Cream to the fragrant combination of chilli and curry paste ensures the mixture has just enough heat without being overwhelming, and it keeps them moist and tender, too. Prepare them ahead, chill them in the fridge and then fry them up after work for a super-quick and easy mid-week meal. Store any leftovers (but these are pretty moreish, so there may not be many!) in the fridge for a tasty and nutritious snack on the go.
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- 600g firm fish fillets (we used Gurnard) roughly chopped
- 100g green beans, trimmed and chopped
- 4 spring onions, trimmed and finely chopped
- 1 green or red chilli, deseeded and finely chopped
- 2 tablespoons finely chopped parsley leaves
- Zest and juice of 1 lime or lemon
- 2 tablespoons Thai green curry paste
- 1 egg
- 1 tablespoon fish sauce
- 125g Meadow Fresh Sour Cream
- Oil for frying
Place the fish in a food processor and process until chopped. I like to leave it still a little chunky for texture. Add the green beans, spring onion, chilli, parsley, zest and juice of lime, curry paste, egg and fish sauce. Process until just combined. Place in a bowl and mix through the sour cream. Cover and refrigerate for at least 4 hours or overnight. Heat a large frying pan over a medium heat. Add enough oil to just cover the base of the frying pan. When hot, drop spoonfuls of the fish mixture into the pan and cook for about 2 minutes on each side or until they are only just cooked. Remove from the frying pan and drain on kitchen paper. Repeat with the remaining mixture. Serve fish cakes with a salad of rocket and cherry tomatoes dressed with a lemon vinaigrette.