Thai fish cakes

Ingredients

• Fish cakes 
• 450g skinless firm fish fillets, cut into chunks
• 3 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• 2 tbsp Thai Red Curry Paste
• 2 tbsp fresh coriander leaves
• 1 tbsp sugar
• 1 tsp fish sauce
• 1 tbsp fresh lime juice
• 50g green runner beans, finely chopped
• 2 tbsp vegetable oil, for frying
• 1 egg, lightly whisked

Dipping sauce 

• 5cm cucumber, unpeeled 
• 2 spring onions 
• 1 small carrot 
• 1 small green chilli, de-seeded 
• 1 tsp grated fresh ginger 
• 1 tbsp roasted peanuts 
• 1 tbsp soft brown sugar 
• 110ml rice vinegar or wine vinegar 
• 1 tbsp light soy sauce 
• 1 tbsp sesame oil 
• 1 tbsp sweet chilli sauce 

To serve

• Dipping sauces
• Lime wedges
• Fresh coriander
• Shredded spring onion 

Method

1. To make the fish cakes, process the fish chunks, spring onions, chilli, curry paste, coriander, sugar, fish sauce, lime juice and a pinch of salt and blend until finely minced and pasty.
2. Transfer into a bowl, add egg and finely sliced green beans, mix well.
3. Divide the mixture into 16 pieces which when rolled are about the size of a golf ball. Flatten into discs. 
4. Place the cakes onto a plate, cover with cling film and place in the fridge for 30 mins to 1 hour to firm up. 
5. To make the dipping sauce, place the cucumber, spring onion, carrot, chilli, ginger and peanuts into a food processor and whizz till very finely chopped. Transfer into a bowl
6. Mix the sugar with the vinegar until combined, then pour it over the vegetables along with the soy sauce, the sweet chilli and sesame oil and mix thoroughly. Season to taste.
7. Heat the oil in a large frying pan. Once the oil is heated, fry the fish cakes for about one to 2 mins each side until golden brown and cooked through. 
8. Once done, place fish cakes on kitchen paper.  
9. Serve hot with a selection of dipping sauces and a wedge of lime. Garnish with spring onions and fresh coriander.

This recipe first appeared on Gourmet Today, May, 2016.