Thai Fish Cakes

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE FISH CAKES

500G FIRM WHITE FISH, DICED INTO 4CM CUBES

2 TBSP RED CURRY PASTE

1 TBSP FISH SAUCE (CAN SUB SOY)

1 TBSP LIME JUICE

1 EGG

2 TBSP ROUGHLY CHOPPED CORIANDER

2 TSSP CORN OR RICE FLOUR

1 LARGE HANDFUL GREEN BEANS, FINELY DICED

FOR THE DRESSING

JUICE OF 1 LIME

2 TSP SRIARCHA

1 TBSP VIETNAMESE DIPPING SAUCE

1/2 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

TO SERVE

1 LEBANESE CUCUMBER, SLICED

COS LETTUCE PIECES, TORN FROM HEAD

TORN CORIANDER PIECED

SPRINKLE FRIED SHALLOTS

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Utensils

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MEDIUM FRY PAN X2

FOOD PROCESSOR

SHARP KNIVES

MIXING BOWL

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Method

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1. PREPARE ALL FISH CAKE INGREDIENTS. AFTER DICING THE FISH PLACE IT IN A FOOD PROCESSOR WITH EVERYTHING BUT THE CORN FLOUR AND GREEN BEANS

2. PULSE UNTIL A SMOOTH PASTE FORMS. TRANSFER TO A MIXING BOWL AND STIR THROUGH CORN FLOUR AND GREEN BEANS

3. WITH MEDIUM SIZED SPOON, SCOOP 1/3 CUP WORTH INTO YOUR HAND AND FORM INTO A DISC ABOUT 2CM THICK, TRANSFER TO A PLATE COVERED WITH BAKING PAPER AND REPEAT WITH REMAINING MIXTURE

4. HEAT 1 TBSP VEGETABLE OIL IN EACH FRY PAN OVER MEDIUM HEAT (OR COOK IN TWO ROUNDS) PLACING EACH FISH CAKE AND COOKING FOR 2-3 MINUTES BEFORE FLIPPING (YOU WANT THEM TO BE NICE AND GOLDEN BROWN)

5. TRANSFER TO A PAPER TOWEL LINED PLATE TO COOL FOR A MOMENT AND PREPARE YOUR DRESSING

6. SERVE A FISH CAKE IN LETTUCE CUPS WITH CUCUMBER SLICES, TORN CORIANDER LEAVES AND FRIED SHALLOTS - ENJOY !

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