STARTERS

EASY BAKED FISH CAKES

Prep & Cook : 30 min

Makes            : 12

•  200g fish, chop
•  1kg prawns, peel and chop
•  1/4 cup coconut milk
•  1/4 cup coriander leaves, plus extra, to serve
•  2 tbsps red curry paste (use fish curry paste)
•  1 tbsp brown sugar
•  2 tbsps sesame oil
•  1 tsp fish sauce
•  lime wedges, to serve

MIXED PICKLE

•  2 tbsps white vinegar
•  2 tbsps caster sugar
•  1 carrot, peel into ribbons
•  1 cucumber,peel into ribbons

COOK

1. Preheat oven at 180 C.
2. Lightly oil a 12-hole muffin pan.
3. Place half the fish and half the prawn meat, coconut milk, coriander, curry paste, sugar, oil and sauce in a food processor. Process until almost smooth. Transfer to a bowl with remaining fish and prawn meat.
4. Spoon mixture evenly into the muffin pan. Smooth the surface of mixture with a wet metal spoon. Bake for 10 to 15 mins.
5. Meanwhile, combine vinegar and sugar in a small saucepan. Stir over low fire until sugar dissolves. Place carrot and cucumber in a bowl. Pour warm vinegar mixture over and chill until ready to serve.Serve, hot or cold, mixed with pickle, lime wedges and coriander leaves.

 TIP: Keep leftover mixed pickle in one of Tupperware's                      Freezer Mates. These plastic containers seal in freshness            while reducing the possibility of contamination.


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