Noms: Red Curry Cakes
A while ago (ok, flippin ages ago, around New Years 2011/12) I posted on twitter some Red Curry Cakes that I made to take to a friends place for the New Years Eve party that we were having. My beautiful friend, Tipsy (who is also a talented Graphic Designer and illustrator) was putting on a family friendly party as lots of us now have kids and it really was the best New Years I’ve ever had! I made these as a contribution and within the time it took me to set the plate down, turn and grab my drink and turn back again — the plate was empty.
Needless to say, they are appreciated by all ages and are very common on our dinner table. Great as a plate of nibbly things, or cook some rice and you have an easy meal. You can ad-lib the ingredients depending on what you have in the fridge, so don’t feel like you have to stick to my recipe 100%. They can also be prepared the night before and kept in the fridge no worries until you’re ready to cook them.
I promised my twitter buddies I would post the recipe, so here it is! Sorry it’s so late!
Red Curry Cakes Ingredients
- 500g Pork mince (or chicken)
- 2-3 tsp red curry paste
- 2 cloves of crushed garlic
- 1/4 cup coriander (if you don’t have it, don’t worry about it)
- 1-2 spring onions, finely chopped
- 1/2 red capsicum, finely chopped
- Large handful of mung bean sprouts
- 2T cornflour
- 1T fish sauce
- Oil for frying
Put the mince in a large mixing bowl, add everything. Mixx gently so you don’t break up all the mung beans, but combine well.
Using tablespoons full of the mixture, shape into bite size patties. Place on a plate, cover and chill for at least half an hour. This stops them from falling apart in the pan.
Heat oil in a pan to a moderately high heat. Cook in batches until golden brown (2-3 minutes each side), leave to drain on a paper towel. Can be served hot or cold.