These fish cakes are super simple and taste great.
You’ll need for approximately 25;
1kg small white fish fillets coarsely chopped
2 teaspoons coarsely chopped fresh coriander
3 teaspoons sugar
1/3 cup red curry paste – I used the Mae Ploy brand
100 grams of green beans sliced thinly
olive oil for frying
For the dipping sauce;
1/2 cup white sugar
1/2 cup white vinegar
1 chilli finely chopped
1/2 Lebanese cucumber chopped into fine squares
You need to;
Boil together the sugar and white vinegar for the dipping sauce until the sugar melts, put it to the side and add the cucumber and chilli to it just before serving.
Put fish into a strong food processor with egg, coriander, sugar and paste and blend until a paste forms. Combine fish and beans in a bowl and mix up with your hands, roll into balls about the size of a golf ball, pop into a heated pan with some olive oil, flatten a little and fry on both sides until golden. Serve with dipping sauce.