THAI FISH CAKES WITH SWEET CHILLI SAUCE
400 g firm white boneless fish fillet, roughly chopped
1 clove garlic, peeled and quartered
4 stems fresh coriander, roots discarded
1 tablespoon red curry paste
1 tablespoon lemon or lime juice
150 g green beans, trimmed, cut into 1 cm rounds
peanut oil for frying
sweet chilli sauce
Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor.
Process until the mixture is well combined and is a smooth paste consistency.
Transfer to a large bowl and add the green beans.
Mix until well combined.
Add peanut oil to non-stick frying pan and place over medium heat.
Place fish cakes evenly around the pan.
Cook for 3 – 4 minutes, then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.
Serve with sweet chilli sauce and lemon or lime wedges, if desired.
Recipe posted by Louise Venter
Photo: Louise Venter