Thai Fishcakes And Chilli Sauce

4 servings

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Thai Fishcakes And Chilli Sauce Ingredients

Chilli Sauce	400 g Cod; (skinned, boned and
2 Dessertspoons oil	; roughly chopped)
2 Cloves garlic; crushed	1 tb Nam pla
3 Red chillies; finely chopped	1 tb Red curry paste
4 Salad onions	50 g Valor beans; finely chopped
2 ts Muscavado sugar	; (2oz)
2 ts Nam pla	1 ts Muscavado sugar
50 ml Water; (2fl oz)	2 tb Coriander; chopped
Juice and zest of 1 lime	Grated zest and juice of 1
3 tb Coriander; roughly chopped	1 md Size egg
25 g Cucumber; finely chopped	1/2 ts Salt
; (1oz)	100 ml Vegetable oil; (3 1/2fl oz)
FISH CAKES

Instructions for Thai Fishcakes And Chilli Sauce

For sauce, heat the oil in a pan and fry the garlic, chilli and salad onions. Add the sugar, nam pla and water and simmer for 2 minutes. When cool, add the lime, coriander and cucumber. Place the cod, nam pla, curry paste, beans, sugar, coriander and lime in a food processor and process until the fish is reduced to a thick paste. Remove from the processor and mix with the egg and salt. Form into flat patties 4cm (2 inches) in diameter. Heat a frying pan with oil and fry the fish cakes 1 1/2 minutes each side. Serve immediately with the chilli sauce. Converted by MC_Buster. NOTES : Serve as a starter or with drinks hot and spicy. Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized