A few weeks ago I made a Thai yellow curry paste and I have been using it to make many different dishes. I still have enough to make maybe two or three more dishes. I sure will be making more of it and freeze it so I can use it whenever I want to use it.
Last week I made these fish cakes for dinner. The good thing is they are carb free and make use of a lot of herbs, which I love. All you need to do is process all the ingredients in a food processor and form a thick paste. The paste at this stage is hard to roll so you need to refrigerate the mixture for about an hour to harden it. After one hour lightly oil your hands and roll about two tablespoons into a ball and flatten into a disk.