Why not try something different with left over curry pastes and try our Thai Spiced Fishcakes!

Makes: 4 Fishcakes

Ingredients:

Thai Spiced Fishcakes:

• 1 tablespoon of red or green Thai curry paste (you can use Indian pastes too)
• 1 fresh crab - white meat only
• 150g of cold cooked potatoes
• 150g leftover cooked fish, such as Pollock or Haddock
• 60g fresh chopped coriander
• 1/2 red chili
• 50g breadcrumbs
• 2 teaspoons of light soy sauce
• 1 teaspoon of Thai fish sauce
• Black pepper

Method:

1. First combine the Thai curry paste, soy sauce, Thai fish sauce and red chili in a mixing bowl.
2. Add the potatoes and lightly mash, until fairly smooth.
3. Gently fold in the fish, crab and breadcrumbs, careful not to lose all texture.
4. Season lightly with black pepper and the chopped coriander. No salt is needed as the soy sauce will season the mixture.
5. Place on a griddle pan for 6-8 minutes, crisping up the outside for a crunchy coating.
6. Serve warm with light salad and chili sauce.

If you have any coriander left over after this recipe, you can extend the life of the herb by wrapping in a couple of sheets of kitchen towel, folding the ends into a little parcel and flash under a cold tap. Keep in an airtight container or pop it back in the plastic bag they came in with a clip on the top and into the fridge. Coriander stays fresh at least a week this way. For more information visit www.lovefoodhatewaste.com

 Enjoy!