Saturday, 20 July 2013

Korma fish and bean sausages



Serves 4
 
Ingredients

500g fish fillets- take half the fish and just finely chop to keep some texture.
1-2 tbsp korma paste paste, or store brought
200g green beans, top and tailed sliced as thin as you can

Method
Put half the fish in a food processor, add your paste and blend until smooth. Put in a bowl add your beans and the chopped fish. Shape into 8 sausages and put in the fridge until you are ready to cook them, they hold together better if you put them in the fridge first. Cook in a pan on a medium heat in some coconut oil/ghee and cook for 10 minutes turning regularly. Serve this with some cucumber/garlic yoghurt sauce and roasted cauliflower and broccoli tossed in some korma paste


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