Fish rissoles

Ingredients (serves 4)

• 750g redfish fillets
• 1/4 cup red curry paste
• 2/3 cup coriander leaves
• olive oil cooking spray
• steamed rice, to serve

• Dipping sauce

  
  
• 1/3 cup sweet chilli sauce
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1 tablespoon finely chopped coriander leaves

Directions

1. Place fish, curry paste and half the coriander in a food processor. Process to a paste. Shape into 12 rissoles.
2. Heat a non-stick frying pan over medium heat. Spray both sides of rissoles lightly with oil. Cook rissoles for 3 to 4 minutes each side, or until cooked through. Transfer to a plate. Cover with foil to keep warm.
3. Make sauce: Combine all ingredients in a bowl. Serve with rissoles, steamed rice and remaining coriander