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| Thai Fish Cakes |
Ingredients:
450g/ 1 lb skinned white fish fillets,cut into cubes
1 egg white
2 Kaffir lime leaves,torn coarsely
1 tbsp Thai green curry paste
55g/2 oz green beans,chopped finely
1 fresh red chilli,deseeded and chopped finely
bunch of fresh coriander,chopped
vegetable or peanut oil for cooking
1 fresh green chilli,deseeded and sliced, to serve
Dipping sauce:
115g/4 oz caster sugar
5o ml white wine vinegar
1 small carrot,cut into thin sticks
5-cm/2-inch piece cucumber,peeled,deseeded and cut into thin sticks
Method:
- Put the fish into a food processor with egg white,lime leaves and curry paste and process until smooth.
- Scrape the mixture into a bowl and stir in the green beans, red chilli and coriander.
- With dampened hands, shape the mixture into small patties, about 5cm/2inches across.Place them on a large plate in a single layer and chill for 30 min.
- Meanwhile, make the dipping sauce.Put the sugar in a saucepan with 11/2 tablespoons water and the vinegar and eat gently, stirring until the sugar has dissolved.
- Add the carrot and cucumber, then remove from the heat and let cool.
- Heat the oil in a frying pan and cook the fish cakes, in batches, until golden brown on both sides.Drain on kitchen paper and keep warm while you cook the remaining batches.
- If desired,reheat the dipping sauce.Serve the fish cakes immediately with warm or cold dipping sauce, topped with green chilli slices.
