Thai Fishcakes

These fishcakes are easy to make. If you have a good rangehood or a deep fryer you can make them any time – otherwise it might be best to cook them when the weather is warmer so that you can open all the windows in the kitchen as the cooking smell can be quite overwhelming.

Fishcakes

600 grams Firm Fish such as Tarakihi (Ocean Bream) or Trevally

1 egg, lightly beaten

100 grams long beans or green beans, thinly sliced

7 kaffir lime leaves, thinly julienned

¼ teaspoon salt

2 tablespoons Thai Red Curry paste

1 ½  tablespoons Fish Sauce

Oil for deep frying

Place the fish in the food processor and blitz with salt until smooth. Add egg, curry paste and fish sauce and process a little bit more until combined. Transfer the fish mixture to a bowl and add beans and kaffir lime leaves and fold to combine. Use a teaspoon (use tablespoon if you like a larger size) to scoop up the mixture and form in to mini pattie with your hands (it will be easier if you wet you hands first) and deep fry in batch on medium heat. Use bamboo skewer to thread the cooked ones on. Drained them on the plate lined with paper towels. Serve warm or at room temperature with Cucumber Sauce.

Cucumber Sauce

1 cucumber, peeled, quartered and sliced

½ cup sweet chilli sauce

2 teaspoons pine nuts, toasted

Pour sweet chilli sauce over sliced cucumber before serving. Laced with pine nuts or crushed peanuts.