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Thai supper recipes: Thai fish cakes

Serves: 4-6 persons

450 g fism white fish fillets

3 tablespoons cornflour or rice flour

1 tablespoon sish sauce

1 egg, beaten

1/2 cup fresh coriander leaves

3 teaspoons Red Curry Paste

1-2 teaspoons chopped red chillies, opitional

100 g green beans, bery finely sliced

2 spring onions, finely chopped

1/2 cup oil, for frying

Basic cipping sauce

1.

Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.

2.

Transer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.

3.

Heat the oil in a heavy-based frying pan over medium heat. cook 4 fish cakes at a tive until they are rark golden brown on both sides. Drain on paper towels and serve immmediately, with a dipping sauce

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