Yield: 4 servings
| Measure | Ingredient |
|---|---|
| Chilli Sauce | |
| 2 | Dessertspoons oil |
| 2 | Cloves garlic; crushed |
| 3 | Red chillies; finely chopped |
| 4 | Salad onions |
| 2 teaspoons | Muscavado sugar |
| 2 teaspoons | Nam pla |
| 50 millilitres | Water; (2fl oz) |
| Juice and zest of 1 lime | |
| 3 tablespoons | Coriander; roughly chopped |
| 25 grams | Cucumber; finely chopped |
| ; (1oz) | |
| 400 grams | Cod; (skinned, boned and |
| ; roughly chopped) | |
| 1 tablespoon | Nam pla |
| 1 tablespoon | Red curry paste |
| 50 grams | Valor beans; finely chopped |
| ; (2oz) | |
| 1 teaspoon | Muscavado sugar |
| 2 tablespoons | Coriander; chopped |
| 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.