Thai Fish Cakes

Fish cakes are great, in all the many ways they come. These however have to be my favourite. Being small and chewy, a little spicy and aromatic, the most perfect finger food.

I don't really need to go on about them, do I? You know you want some, and I do, too!

Ingredients:

400g White Fish Filet

1 tbs Thai Red Curry Paste

50g Green Beans, sliced into small rounds

5 Kaffir Lime Leafes, shredded thinly

1 Egg

1/2 tsp Palm Sugar

a splash of Fish Sauce

Pulse the Fish in a food processor until finely chopped, but some texture remaining.

Add the Egg, Sugar, Curry Paste and a splash of Fish Sauce and pulse again until everything is combined.

Mix in the green Beans afterwards.

Using wet hands make tiny little fish cakes.

Shallow fry the Fish Cakes in Peanut Oil for 3 minutes on each side until nicely brown and puffed up.

Thai Fish Cakes are best served with a Cucumber Relish. This recipe doesn't have amounts as I just mixed everything together and seasoned to balance the '4S' taste afterwards. ('4S' stands for Savoury, Sweet, Sour, Spicy)

Ingredients:

Rice Vinegar

Diced Cucumber

Chopped Chilli

Chopped red Onion

Sugar

Fish Sauce

Enjoy!