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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This fish cake can be serve with rice or by itself with sauce as a snack or lunch...hope you enjoy,,, Ingredients:
450 g firm white fish fillets or already processed. |
3 tablespoons cornflour or rice flour |
1 tablespoon fish sauce |
1 egg, beaten |
1/2 cup fresh limes leaves thinly slice |
3 teaspoons red curry paste |
100 g green beans, very finely sliced |
1/2 cup oil, for frying |
dipping sauce |
6 tablespoons water |
6 tablespoons sugar |
1 tablespoon rice vinegar |
1 teaspoon prik pon / roasted red pepper, crushed |
2 tablespoons chopped peanuts |
cilantro, chopped |
enjoy........ |
Directions:
1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, limes leaves, curry paste and chillies. Process for 10 seconds or until well combined or if you have Mortar & Pestle - Granite use that because this will make it more teasty and creamy and thicken. Transfer the fish mixture to a large bowl. (if you use mortar you may leave the fish inside and add the sliced green beans and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
2. Heat the oil in a heavy-based frying pan over medium heat. Cook fish cakes until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.
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