250 g boneless fish fillets, chopped
4 spring onions, chopped
2 cloves garlic, crushed
2 tablespoons, chopped fresh coriander
1 tablespoon gluten free fish sauce
2 teaspoon gluten free sweet chilli sauce
1/2 teaspoon finely grated lime rind
1 tablespoon chopped chilli
1/2 cup rice flour
Canola oil for cooking
Extra sweet chilli sauce to serve
Place the fish, onions, garlic, coriander, fish sauce, sweet chilli sauce, lime rind, lime juice, chilli and rice flour in a food processor. Process for 1 minute or until finely chopped and mixed.
With oiled hands, shape the mixture into small patties.
Heat 1-2 cm of oil in a frying pan over medium heat. Cook the patties for 2-3 minutes on each side or until they are golden brown.
Drain on absorbent kitchen paper. Serve with sweet chilli sauce.
Smoked salmon and corn chowder
6 cups salt reduced fish stock
400g white sweet potato, cubed
2 heaped tablespoon rolled oats
350 g smoked salmon
Kernels of 1 corn cob
2 tablespoons chopped parsley
Pinch of white pepper
Pour the fish stock into a saucepan with the sweet potato and oats. Bring to the boil over medium high heat, then reduce the heat and simmer for 40 -50 minutes or until the oats are soft.
Transfer to a food processor and blend until smooth. Return to the saucepan. Flake the salmon into the soup and add the corn kernels. Add the parsley and pepper. Heat gently, without boiling, for about 5 minutes. Serve hot.