Thai fish cakes

Ingredients

500g white fish mince
1 egg
¼ cup cornflour
1 tablespoon red curry paste
2 tablespoons chopped coriander
12 green beans chopped
4 spring onions chopped
1 stalk lemongrass, finely chopped
Oil for frying

Method

In a bowl mix all ingredients.
Roll into balls (walnut size) and flatten slightly.
Heat about 1cm oil in a frying pan and cook fish cakes in batches over a medium heat until cooked through and golden brown.
Drain on paper towel.
Serve with sweet chilli sauce.

Vegetarian spring rolls

 Ingredients

100g packet vermicelli noodles (cooked)
1 tablespoon sunflower oil
3 spring onions, chopped
2 garlic cloves, crushed
1 large carrot, grated
11/2 cups Chinese cabbage, shredded
1 red pepper, cut into fine strips
2-3 tablespoons soy sauce
Spring roll wrappers
Oil for frying
Sweet chilli sauce

Method

Heat sunflower oil in wok. Add spring onion, garlic, carrot and cabbage. Stir fry 2-3 minutes. Add noodles and soy. Toss and set aside to cool.
Place 1 spring roll wrapper on a board with corner pointing towards you. Brush edges with water and spoon 1 tablespoon mixture into corner of wrapper. Fold corner over filling and then roll up folding in edges to encase filling. Repeat with remaining wrappers.
Pour veggie oil into a wok until one third full. Make sure it’s hot and cook spring rolls in batches for 3-4 minutes until golden. Drain on paper towel.

Serve with sweet chilli sauce.

Vegetarian san choi bau

Ingredients

1 onion, finely chopped
1 tablespoon sunflower oil
300g mushrooms, finely chopped
2 carrots, grated
3 spring onions, finely chopped
Water chestnuts
Bamboo shoots
1 chicken stock cube
2 tablespoons soy sauce
2 tablespoons vegetarian stir fry sauce
3 teaspoons sesame oil
2 large handfuls bean shoots
2 cups cooked brown rice
1 lettuce, leaves separated and trimmed to make small cups

Method

Heat oil in a wok and cook onion until glassy. Add mushrooms (and a tablespoon water) and cook for 5 minutes.
Add spring onions, carrots, chestnuts, bamboo shoots and rice and cook for 5-10 minutes until heated through.
Serve in lettuce cups.

Vegetarian curry puffs

Ingredients

2 medium potatoes, diced and peeled very small
Corn kernels from 1 corn
1 carrot, diced very small
1 cup frozen baby peas
11/2 tablespoon curry powder
1 tablespoon soy sauce
2 tablespoons sunflower oil
1 onion, finely chopped
200ml boiling water
1 beef stock cube
1 teaspoon sugar
½ teaspoon salt
1 tablespoon chutney
½ cup chopped coriander
6 frozen puff pastry sheets, thawed
1 egg, lightly beaten (egg wash )

Method

Preheat oven to 200.
Steam potato, corn, carrots and peas until just tender.
Combine curry powder and soy. Mix to a thick paste and set aside.
Heat oil in a pan and cook onions until glassy. Add paste and cook for 2 minutes. Add boiling water, stock cube, sugar, salt and chutney. Mix and simmer for 2 minutes. Add steamed veggies and coriander. Cook for 2 minutes. Set aside to cool completely.

To assemble:

Cut out 8cm circles from pastry (with a glass). Place 1 teaspoon of mixture into the middle of each circle. Moisten edges with cold water. Fold over and press edges together with fingertips.

Place on a baking tray lines with baking paper and bake for 10-15 mins until golden.

Asian pumpkin and sweet potato soup

Ingredients

1 tablespoon coconut oil
6 cloves garlic, crushed
3 teaspoons fresh ginger, grated
2 onions, chopped
1 tablespoon curry powder
2 large sweet potatoes, peeled and cut into chunks
1 small pumpkin, peeled and cut into chunks
8 cups chicken stock
1 can coconut milk
Salt and pepper to taste

Method

Heat oil in a large pot. Add garlic, ginger and onion. Stir. Add curry powder and cool for 3 minutes until aromatic.
Add sweet potato amd pumpkin. Add stock and bring to the boil. Reduce heat, cover and simmer for 20-30 minutes until veggies are soft.
Blend until smooth. Stir through coconut milk. Season with salt and pepper.