Thai fish cakes with kaffir lime

Yield: 1 servings

Measure Ingredient
5 \N Dried red chillies; halved and seeded
1 \N Shallot; finely sliced
2 \N Garlic cloves; roughly chopped
2 \N Coriander roots; chopped
1 teaspoon Galangal; finely chopped
6 \N Kaffir lime leaves; finely chopped
½ teaspoon Fish sauce
1 \N 60 grams thi green beans; sliced very fine
\N \N Vegetable oil for deep frying

In a mortar, pound the chillies, shallot, garlic, coriander roots, galangal, kaffir lime leaves and salt to form a paste. Place the paste in a mixing bowl and, using fingers, thoroughly blend with the fish. Or blend in a food processor. Add the fish sauce and the green beans and knead together. Shape into small flat cakes about 5cm across and about 1.25cm thick.

Heat a pan of oil for deep frying to 200C/400F. Deep fry the cakes until golden brown on both sides. The frying time should be between 2 and 3 minutes. Drain on paper towels. Serve with a relish/dip.

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Carlton Food Network

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