Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Posting for Chef #29196. Please see my recipe for Spicy Cucumber Relish. Ingredients:
500 g white fish fillets, finely diced |
2 tablespoons red curry paste |
2 tablespoons fish sauce |
1 tablespoon cornflour (cornstarch) |
1 egg |
1/2 cup green beans, finely chopped |
1/4 cup green onion, finely chopped |
vegetable oil, for deep-frying |
1/2 cup sweet chili sauce |
1/2 cup spicy cucumber relish |
Directions:
1. In a food processor, mince fish to a paste.
2. Add curry paste, fish sauce, cornflour and egg. Combine well.
3. Transfer to a bowl and mix in beans and onions.
4. Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
5. Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
6. Drain on paper towel.
7. Serve with sweet chili sauce and cucumber relish.
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