Thai Fish Cakes
Ingredients
| 1 lb of firm white fish fillets (you may substitute 2 6 oz cans of albacore tuna) | ||
| 4 Kaffir lime leaves, finely shreeded (available at Asian grocerys) | ||
| 1 tbs Thai basil | ||
| 2 tbs red curry paste | ||
| 4 oz green beans, finely sliced | ||
| 2 scallions, minced | ||
| oil for shallow frying | ||
| Cucumber Dipping Sauce: | ||
| 1 cucumber, peeled, seeded and finely chopped | ||
| 3 tbs sweet chili sauce | ||
| 2 tbs rice vinegar | ||
| 1 tbs fresh cilantro | ||
| 1 tbs sweet red bell pepper, chopped |
- Add the fish to a food processor and pulse until smooth.
- Add the lime leaves, basil, curry paste and process for 10 seconds.
- Transfer to a large bowl, add the beans, red pepper, and scallions and mix well.
- Wet your hands and form level tablespoons of the mixture into small flat patties.
- Mix all the sauce ingredients in a bowl.
- Heat the oil in a saute pan over medium heat.
- Cook the fish cakes in batches until golden brown on both sides.
- Drain on paper towels and serve with the dipping sauce.
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