Directions:
- For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
- Bring to the boil for 1 minute, then remove from heat and leave to cool.
- Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping bowls and set aside.
- For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
- Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into about a 2.5 inch disc.
- Heat the oil in a large frying pan and fry the fishcakes in batches for 1 minute on each side until golden brown. Lift out and drain on paper towels, then serve with the sweet and sour sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.74 Kcal (2373 kJ) | ||
| Calories from fat | 354.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.43g | 61% | |
|---|---|---|---|
| Cholesterol | 91.1mg | 30% | |
| Sodium | 639.1mg | 27% | |
| Potassium | 517.82mg | 11% | |
| Total Carbs | 33.09g | 11% | |
| Sugars | 30.62g | 122% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 20.1g | 40% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 234.01 Kcal (980 kJ) | ||
| Calories from fat | 146.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 61% | |
|---|---|---|---|
| Cholesterol | 37.61mg | 30% | |
| Sodium | 263.88mg | 27% | |
| Potassium | 213.81mg | 11% | |
| Total Carbs | 13.66g | 11% | |
| Sugars | 12.64g | 122% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 8.3g | 40% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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