Fish Cakes With Shrimp Bruschetta - cooking recipe

Ingredients

1 lb skinless, boneless fish, chopped
2 tbsp red curry paste
2 None green onions, chopped
1 tbsp fish sauce
1 tbsp lime or lemon juice
1/4 lb green beans, trimmed, chopped
2 tbsp ground coriander
2 None small red chili peppers, seeds removed, finely chopped
None None oil for shallow frying
None None sweet chili sauce, to serve
None None Shrimp Bruschetta
16 slices baguette
1/4 cup olive oil
1 clove garlic, crushed
2/3 cup basil pesto
16 None large cooked shrimp, peeled, deveined
4 slices lemon, quartered

Preparation

For the fish cake mixture, place fish, curry paste, onions, fish sauce and juice in a food processor and process until smooth. Transfer to a large bowl and stir in green beans, coriander and chili pepper. Roll tbsps of mixture into balls with wet hands. Flatten and arrange on a plate. Cover and chill 30 mins.
To cook fish cakes, heat oil in a large frying pan on high. Fry in 3 batches 2-3 mins each side, until cooked through. Drain on paper towel.
Meanwhile, for the shrimp bruschetta, preheat broiler to high. Arrange bread on a foil-lined baking sheet. Brush with combined oil and garlic. Broil 2-3 mins, until golden. Spread with pesto. Top each slice with a shrimp and a lemon quarter. Serve with fish cakes and sweet chili sauce.