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Sweet Potato Chips and Thai Fish Cakes

Sweet Potato Chips and Thai Fish Cakes

Make both parts of this flavoursome dish at the same time using Purifry

Ingredients
  • 500g cod fillet, chopped
  • 1 tbsp Thai red curry paste
  • 4 spring onions
  • Small bunch coriander
  • 2 sweet potatoes
  • Lime wedges
  • Sweet chilli dipping sauce

Method (Serves 4)

  1. Add the cod, 1 tbsp Thai red curry paste and 4 finely chopped spring onions to a food processor
  2. Pulse to a rough paste adding the coriander as you go
  3. Use a spoon to portion off a serving, gently shape into a pattie and place on a tray lined with greaseproof paper 
  4. Repeat until all the mixture has been used and then place the tray in a fridge for 1 hour to firm
  5. Turn on the Purifry timer and set the temperature to 200°c
  6. Slice the sweet potato into chips, cover with oil and season
  7. Add the chips and the fishcakes to the Purifry basket and fry for 15-20 minutes. Give the basket a shake to stop food sticking together
  8. Serve with wedges of lime and sweet chilli dipping sauce