Serves 4
You will need:
• 450g skinless fish fillets, cut into chunks
• 4 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• 2 tbsp Thai Taste Red Curry Paste
• 2 tbsp fresh coriander leaves
• 1 tbsp Thai Taste Palm Sugar
• 1 tsp Thai Taste Fish Sauce
• 1 tbsp fresh lime juice
• 50g fine green beans, finely sliced
• 1 tbsp Thai Taste Rice Bran Oil Tip:
Add shredded spring onions and a wedge of lime to finish off the dish.
Instructions
1. Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
2. Transfer to a bowl and stir in the sliced green beans.
3. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
4. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.
5. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minutes each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces.
