COOK everyday

Thai fish cakes

50 MINUTES | SERVES 4 | EASY

skinless white fish fillets 600g, cut into pieces
thai red curry paste 1 tbsp
green beans 100g, finely sliced
kaffir lime leaves 4, finely chopped
caster sugar 1 tsp
fish sauce 2 tbsp
olive oil 2 tbsp
steamed Asian greens or salad to serve
steamed rice to serve
red chilli 1, sliced to garnish (optional)

DIPPING SAUCE

light soy sauce 2 tbsp
white wine vinegar 6 tbsp
caster sugar 4 tbsp
shallot 1 long, sliced
ridge cucumber ½, diced (or use 1/4 regular cucumber)
ginger 2cm, peeled and cut into matchsticks
coriander a few leaves

• Heat the oven to 160C/fan 140C/gas 3. For the fish cakes, blend the fish and curry paste to a smooth paste in a food processor. Be careful not to over-process the mixture or it will get too aerated. Transfer to a bowl.

• Add the beans, kaffir lime leaves, sugar and fish sauce. Mix thoroughly, then form into patties (having wet hands helps to make the patties smooth).