Thai fishcakes and chilli sauce

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)


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.

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