Thai Fish Cakes
Ingredients
| 1 lb of firm white fish fillets | ||
| 2 tsp of lime zest, | ||
| 2 tsp of lime zest or 4 Kaffir lime leaves | ||
| 1 tbs of fresh basil, chopped | ||
| 2 tbs red curry paste | ||
| 1/4 lb of green beans, thinly sliced, cut into 1/2 inch pieces | ||
| 2 scallions, thinly sliced | ||
| oil for shallow frying | ||
| 1 cucumber, peeled, seeded and finely chopped | ||
| 3tbs sweet chili sauce | ||
| 2 tbs rice vinegar | ||
| 1 tbs chopped unsalted roasted peanuts | ||
| 1 tbs fresh cilantro, chopped |
- Mix all ingredients for dipping sauce and set aside.
- Briefly pulse the fish in the food processor until smooth.
- Add the lime zest, basil, curry paste and process for another 10 seconds.
- Transfer mixture to a large bowl, add the beans and scallions and mix well.
- Wet your hands and form level tbs of the mixture into small patties.
- Heat the oil in a heavy based skillet over medium heat.
- Cook the fish cakes in batches until golden brown on both sides.
- Drain on paper towels and serve with dipping sauce.
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