Pinneys Thai Fishcake

29
recipes
PINNEY'S THAI FISH CAKES
WHAT YOU'LL NEED
420g can tuna
1 carrot, grated
1 capsicum, finely chopped
1 zucchini, grated
1 tub Pinny’s Thai Green Chilli Paste
2⁄3 cup dried breadcrumbs
1 egg, lightly beaten
dash of fish sauce
HOW TO MAKE IT
Drain the fish well.
Squeeze excess moisture from vegetables (by hand)
Combine all ingredients in a bowl.
Form into patties and shallow fry in vegetable oil until
golden brown
Finish in a moderately hot oven for 10 minutes then serve.
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autumn 2014 sample magazine