6 portions
• 450 g hake, finely chopped
• 50 g green curry paste
• handful fresh coriander, chopped
• 2 garlic cloves, chopped
• 1 egg
• 30 g flour
• salt and freshly ground black pepper to taste
• 60 ml olive oil
• 250 ml yoghurt
• juice of 1 lime
• handful mint, chopped
• 6 rye bread rolls
Preheat oven to 180ºC. Mix fish, curry paste, coriander, garlic, egg and flour. Season well with salt and pepper. Divide the mixture into golf ball-sized pieces of about 100 g each. Roll into neat balls with your hands and flatten slightly. Heat the olive oil in a medium-sized pan. Slowly fry the fish patties until golden brown on both sides – about 3 minutes a side. place on a baking tray and bake for 10 – 12 minutes. While the fish patties are baking, mix the yoghurt, lime juice and mint. Slice the rolls in half. Divide the yoghurt sauce between the bottom halves of the rolls. place a cooked fish patty on top of each one. Spoon over the rest of the yoghurt sauce, replace the tops of the rolls and serve.