Yield: 4 servings
|2||Cloves garlic; crushed|
|3||Red chillies; finely chopped|
|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|
|400 grams||Cod; (skinned, boned and|
|; roughly chopped)|
|1 tablespoon||Nam pla|
|1 tablespoon||Red curry paste|
|50 grams||Valor beans; finely chopped|
|1 teaspoon||Muscavado sugar|
|2 tablespoons||Coriander; chopped|
|Grated zest and juice of 1 lime|
|1 medium||Size egg|
|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.