recipe book but they are commonly used in Thai cooking and certainly add a "zing"!
Thai fish cakes
450 g (1 Ib) skinned firm white fish fillets, such as cod or hake
Fish substitution ling, redfish or any white fleshed fish
45 g (1/4 cup) rice flour
1-2 tablespoon fish sauce
1 egg, lightly beaten
3 tablespoons coriander (cilantro) leaves
3 teaspoons red curry paste
1-2 teaspoons chopped red chillies (optional)
00 g (3'/2 oz) green beans, very thinly sliced
2 spring onions (scallions), finely chopped all, for frying sweet chilli sauce, for serving chopped peanuts and
finely diced cucumber (optional), for garnish
2-3 Kafir lime leaves finely sliced/chopped
Roughly chop the fish into chunks, then process in a food processor for 20 seconds, or until smooth.
Add the rice flour, fish sauce, egg, coriander leaves, curry paste and chillies, if using. Process for 10 seconds,
or until well combined, then transfer to a large bowl. Alternatively, finely chop and blend by hand.
Mix in the green beans, lime leaves and spring onion. With wet hands, form 2 tablespoons of mixture at a
time into flattish patties.
Heat the oil in a heavy-based frying pan over medium heat. Cook four fish cakes at a time until golden brown
on both sides. Drain on crumpled paper towels, then serve with sweet chilli sauce. The sauce can be
garnished with a sprinkle of chopped peanuts and finely diced cucumber.