Thai fishcakes and chilli sauce

4 servings

Ingredients

QuantityIngredient
Chilli Sauce
2Dessertspoons oil
2Cloves garlic; crushed
3Red chillies; finely chopped
4Salad onions
2teaspoonsMuscavado sugar
2teaspoonsNam pla
50millilitresWater; (2fl oz)
Juice and zest of 1 lime
3tablespoonsCoriander; roughly chopped
25gramsCucumber; finely chopped
; (1oz)
400gramsCod; (skinned, boned and
; roughly chopped)
1tablespoonNam pla
1tablespoonRed curry paste
50gramsValor beans; finely chopped
; (2oz)
1teaspoonMuscavado sugar
2tablespoonsCoriander; chopped
Grated zest and juice of 1 lime
1mediumSize egg
½teaspoonSalt
100millilitresVegetable oil; (3 1/2fl oz)

Directions

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.