Fish Patties With Two Dipping Sauces

  1. Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
  2. Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
  3. Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
  4. Sweet Chili-Coriander Sauce.
  5. Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
  6. Stir in herbs and serve.
  7. Coriander Chili Yogurt.
  8. Combine all the ingredients in a small bowl and serve.
  9. To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

carrot, zucchini, green onions, garlic, red chile, fresh ginger, fresh coriander, lemon rind, fish sauce, turmeric, oyster sauce, panko breadcrumbs, peanut oil, sweet chilicoriander sauce, white wine vinegar, brown sugar, sweet chili sauce, basil, fresh coriander, coriander chili yogurt, yogurt, garlic powder, lemon rind, lemon juice, fresh coriander, sweet chili sauce

Taken from www.food.com/recipe/fish-patties-with-two-dipping-sauces-287775 (may not work)

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