GF THAI FISH CAKES

serves 4

INGREDIENTS

  • 500 g skinless white fish fillets of snapper, tilapia, John Dory, monkfish or cod (and pin boned – done over an upside down bowl) and cut into small pieces
  • 1/4 cup blanched Almond flour
    1/2 cup unsweetened coconut shredded and toasted
  • 3 large eggs
    1 Tab fresh minced coriander
    1 Tab fresh ginger, peeled & minced
  • 1 Tab scallions/spring onions, finely chopped (white and green parts)
  • 1/2 tsp sea salt
    1 Tab Fish sauce
    1 Tab lime zest
    2 Tab grapeseed oil

NOTE:  Another recipe added 1 tsp dried basil, freshly dried basil, freshly ground pepper to taste, 1/2 tsp ground paprika and of Thai curry powder and 200g shrimp

INSTRUCTIONS

1. Rinse fish, pat dry & cut into 1/4″ cubes.

2. In a large bowl combine fish, almond flour, coconut, eggs, coriander, ginger, scallions, salt, fish sauce and lime zest. Form the mixture into 2″ patties.

3.  Heat oil in a large skillet over med-high

Heat the oil or lard in a pan, over a medium high heat to cover the base.Cook 4-6 minutes per side,
until golden brown. Transfer to paper towel on a plate. Serve – garnished with coriander leaves and fresh lime slices.  Serve with your favourite sauce or salad and Enjoy!

NOTE 2:
If using frozen fish, thaw completely and pat dry before cutting into a smaller chunks and putting in a food processor.

When all nicely ground/minced and combined, transfer into a large bowl and add almond flour and chopped spring onion, stir until combined and form patties with your hands. You will get 10 patties.

 

Indian Tapioca (Sago) Pudding

Sabudana kheer is a gourmet dessert. Kheer is lightly flavored with cardamom and saffron. This is easy recipe to make. serves 4

Ingredients

  • 1/3 cup tapioca (sabudana, sago)
  • 3 cups milk
  • 3 tablespoons sugar
  • 1 tablespoon sliced pistachios
  • Few strands of saffron
  • 1/4  teaspoon cardamom powder

Method

  1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour – sago will soak up most of the water and become light and fluffy.
  2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
  3. Add the tapioca, cook until soft and translucent – this should take about 4 minutes.
  4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes.
    Turn off the heat. As kheer cools it will become a little thicker in consistency.
  5. Serve chilled or warm.