Flavours of spicy Thai never looked so good! Try out this finger-licking way of eating our Low Carb Max Bagels.
1 carrot, peeled in thin ribbons
½ telegraph cucumber, peeled in thin ribbons
2 radishes, cut into matchsticks
1 spring onion, sliced in long thin strips
¼ cup Thai sweet chilli sauce
1 tbsp fried shallots
Extra lime for garnish
For the Thai fish cakes:
500g firm white fish (snapper, gurnard, tarakihi), finely diced
1 tbsp Thai red curry paste
1 clove garlic, crushed
2 spring onions, finely chopped
1 red chilli, finely diced
½ lime, zest & juice
Small handful coriander, roughly chopped
1 egg, whisked
¼ cup corn flour
Makes 4 servings
Take 30 minutes to make
To make the Thai fish cakes, add all ingredients to a large bowl and mix to combine. Using your hands, shape the mixture into 4 thick patties, roughly the same width as your bagels.
Add a decent glug of oil to a large fry pan over medium heat and cook the fishcakes for 15 minutes, flipping halfway through cooking, until the fish cakes are beautifully golden and cooked through.
Lightly toast the bagels until they are just beginning to turn golden, but still soft.
Assemble the bagels by adding a handful of the carrot & cucumber to the bottom of each bagel. Place a fish cake on top and sprinkle over the spring onion and radishes. Drizzle over the sweet chilli sauce, add an extra squeeze of lime and serve immediately.