Thai Fish Cakes
A great way to use a cheaper fish fillet to make something very authentically Thai tasting. Great for finger food fare too.
500g Boneless White fish fillets, skinned and cubed, 3 Tablespoons Thai red curry paste, 1 Egg, 1 Tablespoon Coriander leaves , 1 Tablespoon Thai fish sauce, 1 Tablespoon Lime juice, 1/4 Cup Rice flour, 6 Green beans, 4 - 6 Tablespoons Canola, peanut or olive oil
1. Using a food processor or blender, process the fish, curry paste, egg, coriander, Thai fish sauce and lime juice until paste-like.
2. Add the rice flour and whizz again briefly until just combined.
3. Chop the green beans into very thin rounds. Fold through the mixture.
4. Cover and place in fridge until you are ready to cook.
5. Heat ½ - 1cm of oil in a frying pan.
6. Using a dessertspoon and your hands, form small patties of fish mixture and place in the oil.
7. Fry until golden on one side, then flip and cook the other side. This won’t take long.
8. Place the cooked fish cakes on absorbent paper to drain.
9. Serve hot with sweet chilli sauce or your favourite Thai dipping sauce. Garnish with some coriander sprigs and a wedge of lime.