Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Chilli Sauce |
2 \N | Dessertspoons oil |
2 \N | Cloves garlic; crushed |
3 \N | Red chillies; finely chopped |
4 \N | Salad onions |
2 teaspoons | Muscavado sugar |
2 teaspoons | Nam pla |
50 millilitres | Water; (2fl oz) |
\N \N | Juice and zest of 1 lime |
3 tablespoons | Coriander; roughly chopped |
25 grams | Cucumber; finely chopped |
\N \N | ; (1oz) |
400 grams | Cod; (skinned, boned and |
\N \N | ; roughly chopped) |
1 tablespoon | Nam pla |
1 tablespoon | Red curry paste |
50 grams | Valor beans; finely chopped |
\N \N | ; (2oz) |
1 teaspoon | Muscavado sugar |
2 tablespoons | Coriander; chopped |
\N \N | Grated zest and juice of 1 lime |
1 medium | Size egg |
½ teaspoon | Salt |
100 millilitres | Vegetable oil; (3 1/2fl oz) |
FISH CAKES
For sauce, heat the oil in a pan and fry the garlic, chilli and salad onions.
Add the sugar, nam pla and water and simmer for 2 minutes.
When cool, add the lime, coriander and cucumber.
Place the cod, nam pla, curry paste, beans, sugar, coriander and lime in a food processor and process until the fish is reduced to a thick paste.
Remove from the processor and mix with the egg and salt. Form into flat patties 4cm (2 inches) in diameter.
Heat a frying pan with oil and fry the fish cakes 1½ minutes each side.
Serve immediately with the chilli sauce.
Converted by MC_Buster.
NOTES : Serve as a starter or with drinks hot and spicy.
Converted by MM_Buster v2.0l.