Baked Thai Fish Cakes

• 2 1/2 ounces white fish firm, chopped
• 1 pound shrimp peeled, chopped
• 1/4 cup coconut milk
• 2 tablespoons cilantro leaves fresh, plus extra, to serve
• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce
• pickles Mixed
• 2 tablespoons white vinegar
• 2 tablespoons granulated sugar
• 1 carrot peeled into ribbons
• 1 persian cucumber peeled into ribbons
• lime wedges to serve

1. Preheat oven to 350u0b0F. Lightly coat a 12-cup muffin pan with oil.
2. Combine 1/2 the fish, 1/2 the shrimp, coconut milk, cilantro, curry paste, sugar, sesame oil and fish sauce in a food processor. Process until almost smooth. Transfer to a large bowl and mix in remaining fish and shrimp. Distribute between muffin recesses, smooth surfaces and bake for 10-15 mins, until cooked through.
3. Meanwhile, to make the pickles, combine vinegar and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour over carrot and cucumber. Chill until ready to serve.
4. Serve fish cakes, hot or cold, with mixed pickles, lime wedges and extra cilantro leaves.

white fish, shrimp, coconut milk, cilantro, red curry, brown sugar, sesame oil, fish sauce, pickles mixed, white vinegar, sugar, carrot, persian cucumber, lime wedges

Taken from www.yummly.com/recipe/Baked-Thai-Fish-Cakes-1405069 (may not work)