ingredients

Tap an ingredient to tick it off as you go.

• ✓400g boneless firm white fish (ling, snapper, flathead etc)
• ✓1 tablespoon red curry paste
• ✓1 garlic clove
• ✓1 spring onion, roughly chopped
• ✓1 slice of bread
• ✓1 handful of coriander
• ✓Salt and pepper to taste
• ✓½ lime, squeezed
• ✓5 – 6 asparagus spears, sliced thinly
• ✓6 bread rolls (one for each)
• ✓Olive oil, for cooking

Topping Ideas

• ✓2 – 3 Asparagus spears, peeled
• ✓1 medium tomato, sliced thinly
• ✓1 small red onion, sliced
• ✓1 medium carrot, peeled and sliced thinly
• ✓2-3 tablespoons Kewpie mayonnaise

method

Tap a number when you've finished that step.

1. 1

   In a blender add fish, curry paste, garlic, spring onion, bread, coriander, salt, pepper and lime juice. Blitz until it becomes a fine paste and everything is sliced evenly.

2. 2

   Place mixture into a bowl.

3. 3

   Slice asparagus spears thinly and add into the bowl. Fold the asparagus through the mixture. Divide the mixture into 6 balls and shape each ball into a patty.

4. 4

   In a medium non-stick pan, add a splash of olive oil and heat over a medium high heat.

5. 5

   Lay the patties into the pan and cook for 3-4 minutes on each side or until lightly golden and cooked through.

6. 6

   Toast your bread and add some toppings! The ones I have listed are a guide, but add your own favourites!