Fish Cakes With Shrimp Bruschetta Recipe

Name: Fish Cakes With Shrimp Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fish skinless, boneless, chopped; 2 tablespoons red curry paste; 2 green onions chopped; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1/4 pound green beans trimmed, chopped; 2 tablespoons ground coriander; 2 red chili peppers small, seeds removed, finely chopped; oil for shallow frying; sweet chili sauce to serve; shrimp Bruschetta; 16 slices baguette; 1/4 cup olive oil; 1 clove garlic crushed; 2/3 cup basil pesto; 16 cooked shrimp large, peeled, deveined; 4 slices lemon quartered

Servings: persons

1 pound fish skinless, boneless, chopped
2 tablespoons red curry paste
2 green onions chopped
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 pound green beans trimmed, chopped
2 tablespoons ground coriander
2 red chili peppers small, seeds removed, finely chopped
oil for shallow frying
sweet chili sauce to serve
shrimp Bruschetta
16 slices baguette
1/4 cup olive oil
1 clove garlic crushed
2/3 cup basil pesto
16 cooked shrimp large, peeled, deveined
4 slices lemon quartered

1
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.
2
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.
3
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.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound fish skinless, boneless, chopped, 2 tablespoons red curry paste, 2 green onions chopped, 1 tablespoon fish sauce, and more.

Yes, Fish Cakes With Shrimp Bruschetta falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes With Shrimp Bruschetta

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