Fish cakes with rice, bok choy and chili sauce

Name: fish cakes with rice, bok choy and chili sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g pandan rice; 400 g frozen cod fillet thawed; 70 g yellow curry paste; 1 medium sized egg; 2 el cornstarch; 6 el peanut oil; 1 pak choi; 4 el chili sauce

Rice with chili sauce, bok choy and cod fish cakes.

Ingredients

Directions

Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
Meanwhile cut the cod in pieces and put in the food processor. Add the curry paste, egg and cornstarch.
Grind to a coarse mixture in 1 min. Form 3 balls per person the size of a large walnut and flatten them into cookies of 1 cm thick.
Heat the oil in a large frying pan and fry the fishcakes in 6 min. Until golden brown and done. Turn halfway.
Cut the bok choy into pieces. In the meantime, heat the oil in a stirring stir fry the chop 2 minutes with the curry paste.
Serve the fish cakes with the chili sauce, rice and bok choy.