Thai Fish Cakes

Method

1. 1
   • cod fillet500 g
   • red curry paste3 tbsp
   • egg1
   • fish sauce2 tbsp
   • brown sugar1 tbsp

   Blend the fish paste — In a food processor, blitz the cod, red curry paste, egg, fish sauce, and brown sugar until smooth and sticky.

2. 2
   • green beans60 g
   • kaffir lime leaves4

   Shape the fish cakes — Transfer to a bowl and fold in the green beans and kaffir lime leaves. Shape into 12 small patties, about 1cm thick.

3. 3
   • fish sauce2 tbsp
   • brown sugar1 tbsp
   • vegetable oil3 tbsp

   Fry until golden — Heat the vegetable oil in a pan over medium heat and fry the fish cakes for 5 minutes per side until golden brown and cooked through.

   ⏱10 min
4. 4
   • fish sauce2 tbsp
   • cucumber1
   • rice vinegar2 tbsp
   • white sugar1 tbsp
   • peanuts2 tbsp

   Make the dipping sauce — For the dipping sauce, mix the cucumber, rice vinegar, white sugar, chili, and peanuts in a small bowl. Serve alongside the warm fish cakes.