Thai Fish Cakes

makes 30

ingredients

• 450gm firm white fish fillets

• 1tbsp red curry paste

• 1 tbsp fish sauce

• 1 egg

• 50gm snake beans

• 5 kaffir lime leaves, finely shredded

• peanut oil for deep frying

To serve: sweet chilli sauce & cucumber relish

method

• Remove any skin and bone from fish and roughly chop the flesh. In a food processor or a blender mince until smooth

• Add the curry paste, fish sauce and egg and blend until smooth

• Spoon into a bowl and mix in the beans and lime leaves

• Use wet hands and shape the fish into thin flat cakes about 5cm across. Use a tablespoon of mixture for each cake

• Heat 5cm of oil in a wok or deep frying pan over a medium heat. To see if the oil is hot enough drop a small piece of mixture into the pan. If it sizzles then it’s ready to go.

• Gently place 5 - 6 cakes into the oil and fry until golden brown and puffy on both sides.

• Remove with a slotted spoon and drain on paper towels

• Serve with sweet chilli sauce and cucumber relish