← Nouns Cooking · Thai

Ingredients

• 500 g skinless firm white fish fillets, pin-boned and cut into chunks
• 3 tbsp Thai red curry paste
• 1 tbsp Fish sauce
• 1 Eggs
• 1 tsp Sugar
• 2 tbsp rice flour or cornflour
• 5 Makrut (kaffir) lime leaves, stems removed, very finely shredded
• 60 g snake beans or green beans, very thinly sliced into rounds
• 6 tbsp oil, for shallow-frying
• 6 tbsp Thai sweet chilli sauce
• ¼ Cucumber, finely diced
• 1 tbsp roasted peanuts, crushed (optional)
• 1 Lime, cut into wedges

Method

1. Blitz the fish, curry paste, fish sauce, egg, sugar and rice flour in a food processor for about 1 minute, until it forms a smooth, sticky paste. For extra bounce, scoop it into a bowl and slap it against the side with a spatula for 1–2 minutes.
2. Stir in the lime leaves and beans. With wet hands, shape the mixture into 16 small patties about 1 cm thick.
3. Heat the oil in a large frying pan over medium-high heat. Fry the fish cakes in batches for 2–3 minutes per side, until puffed, golden and cooked through. Drain on kitchen paper.
4. Stir the cucumber and peanuts into the sweet chilli sauce and serve with the hot fish cakes and lime wedges.

Tips

• Contains fish, egg and, if you add them, peanuts. Most red curry pastes also contain shrimp.
• Fry one test cake first and taste it, then adjust the seasoning of the rest.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats ThaiTable Temple of Thai