Name: Thai fish cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 600 gram white fish fillets, skin and bones removed, cubed; 2 tablespoon red curry paste; 1 tablespoon fish sauce; 1 teaspoon sugar; 250 gram green beans, chopped into 5mm lengths; Cucumber pickles; 2 lebanese cucumbers, thinly sliced; 1 spring (salad) onion, finely chopped; 1/3 cup (80ml) white vinegar; 2 tablespoon caster sugar; 1 birdseye chilli, seeded, sliced

Ingredients

600 gram white fish fillets, skin and bones removed, cubed

2 tablespoon red curry paste

1 tablespoon fish sauce

1 teaspoon sugar

250 gram green beans, chopped into 5mm lengths

Cucumber pickles

2 lebanese cucumbers, thinly sliced

1 spring (salad) onion, finely chopped

1/3 cup (80ml) white vinegar

2 tablespoon caster sugar

1 birdseye chilli, seeded, sliced

Method

1.Mince fish in batches in a food processor. Transfer to a large bowl and add 1 1/2 tablespoons water, curry paste, fish sauce, sugar and a good pinch of salt. Mix well.

2.Add beans and mix with hands until sticky. With wet hands, form into 20 small cakes, about 1cm x 5cm thick. Refrigerate for 10 minutes.

3.Meanwhile, to make the cucumber pickles, combine all ingredients in a bowl.

4.Lightly spray a non-stick frying pan with cooking oil spray and heat on high. Cook fish cakes in batches for 3 minutes, turning halfway. Arrange on a serving plate and serve with cucumber.