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Thai-style fish cake sliders
Makes 16, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 120 | mL | ETA Mayonnaise |
| 60 | mL | Sweet Chilli Sauce |
| 30 | mL | Lime Juice |
| 90 | mL | Red Curry Paste |
| 2 | each | Eggs |
| 30 | g | Caster Sugar |
| 30 | mL | Fish Sauce |
| 600 | g | White Fleshed Fish |
| 6 | each | Kaffir Lime Leaves |
| 3 | each | Snake Beans |
| 100 | mL | Simply Cottonseed Oil |
| 16 | each | QBA Milk Bun Sliders |
| 2 | each | Continental Cucumbers |
| 1 | each | Bunch of Coriander |
| 3 | each | Long Red Chillies |
Method
Step 1
To make the sauce, whisk together the ETA Mayonnaise, sweet chilli sauce and lime juice to taste. Set aside.
Step 2
For the fish cakes, place the curry paste, egg, sugar, fish sauce and fish in a food processor and blend well into a paste.
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Step 3
Remove mix from blender and place in a bowl and mix through the kaffir lime and snake beans.
Step 4
Using your hands, mould the mixture into disks large enough to the QBA Milk Buns Sliders and set aside.
Step 5
Heat Simply Cottonseed Oil in a deep fryer or wok and deep-fry the fish cakes for approximately four to five minutes or until they are golden brown. Remove from oil and set aside in a warm area.
Step 6
To assemble the sliders, layer a generous portion of sauce onto the base of each QBA Milk Bun Slider, add fish cake and cucumber ribbon, garnish with coriander leaves and chilli slices. Add the QBA Milk Bun slider lid and serve.