Red Curry Barramundi Fish Cakes

These red curry fish cakes were on high rotation in the store in the early days and they are back! The heat of the curry paste makes them super satisfying and filling making them perfect for a quick and nourishing meal — and they keep well in the fridge for a few days (or freeze well). Shallow fry in olive oil over medium heat for 3–4 minutes each side until golden. Barramundi, potato, red curry paste, lime, coriander, breadcrumbs. Contains gluten, fish. Keep refrigerated. Best eaten warm. Will keep fresh in the fridge for 1–2 days.