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Preparation Time : 20
Cook Time : 10
Total Time : 30
1 carrot , grated
1 zucchini , grated
3 green onions, sliced thinly
3 garlic cloves, quartered
1 red chile, seeded, chopped
2teaspoons fresh ginger, grated
1 1⁄2 tablespoons fresh coriander, chopped
1teaspoon grated lemon rind
500g white fish fillets, chopped
1tablespoon fish sauce
1tablespoon oyster sauce
1⁄2 cup panko breadcrumbs, flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)
40 -50ml peanut oil
1tablespoon white wine vinegar
1teaspoon brown sugar
100ml sweet chili sauce
1teaspoon dried basil or 1 tablespoon fresh basil
1 1⁄2 tablespoons fresh coriander, finely chopped
150g yogurt, natural
1⁄2 teaspoon garlic powder
1teaspoon finely grated lemon rind
1tablespoon lemon juice
2tablespoons fresh coriander, finely grated
3teaspoons sweet chili sauce
Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
Sweet Chili-Coriander Sauce.
Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
Stir in herbs and serve.
Coriander Chili Yogurt.
Combine all the ingredients in a small bowl and serve.
To Serve: Arrange patties on a platter plate and serve dipping sauces along side.
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