Thai style fish cakes are one of the most famous starters. Once they have been deep-fried and left to cool they can be frozen so you can make this dish in big batches. Let them unfreeze when you want to use them and put them in a warm oven or microwave to heat through. They are very good for parties. They can also be made using chicken, pork, prawns or crab.
|500||g||any white fish fillets (minced)|
|130||g||red curry paste|
|1||egg ( beaten)|
|10||kaffir lime leaves ( thinly sliced discarding the stem )|
|8||long beans (thinly sliced)|
|30||g||roasted peanuts (chopped)|
|30||g||cucumber ( thinly sliced)|
To make the dipping sauce, put the water, sugar and vinegar into a pan and dissolve the sugar over a low heat. Once the sugar has dissolved and boil for 2 minutes. Turn off the heat and add the chilli powder, peanuts and cucumber. Leave to cool and serve garnished with the coriander.
Mix all the ingredients for the fish cakes together in a bowl until they are thoroughly combined Make the fish cake mixture into small, flat cakes about 5cm (2 ½ inches) in diameter. Put the oil into a wok and when it is hot add the fish cakes. Fry them until they start to turn golden brown (about 2-3 minutes). Then take them out and put them on kitchen paper to drain. It is best to fry the above quantity in about 5-6 batches.
Serve the fish cakes while they are still hot with the dipping sauce.