THAI STYLE FISH CAKES

I like Thai food a lot. The combination of flavours are very well balanced even in simple dishes such as fish cakes. These fish cakes has all the essential flavours of Thai food: sweet, salty, sour, hot. 

Unlike the original, they are made with ordinary ingredients that we can easily buy from our usual supermarkets. There's no need to make a special trip to the Oriental shops to find the exotic Thai ingredients. You can easily make these in no time when you feel like having something zesty and spicy. This recipe will make 12 fish cakes.

Ingredients:

300 gms. boneless white fish fillets, cut up
1/4 c. spring onion rounds
1/4 cup fine green bean, cut into rounds
1 clove garlic, crushed
1 green finger chilli, chopped (just half if you want it mildly hot)
1 egg
2 tbsps. corn flour
juice and rind of 1 lime
1 tsp. ground coriander
1 tbsp. fish sauce
1 tbsp. brown sugar
cooking oil for frying

Method:

Mix all of the ingredients, except for the green beans and spring onions, in a food processor and puree. Remove the blade, add the green beans and spring onions and mix with a spatula. 


Heat up a frying pan and pour in some cooking oil. Shallow fry the fish mixture in spoonfuls, coaxing it into a round shape. Fry on medium heat until golden brown on both sides. 


Serve with carrot and cucumber dip.

CARROT AND CUCUMBER DIP:

2 tbsps. roughly chopped carrots
2 tbsps. roughly chopped cucumber
2 tbsps. white vinegar
2 tbsps. water
1 tbsp. brown sugar
1 tbsp. fish sauce

Mix all the ingredients together in a bowl and serve as a dip for the fish cakes.

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