Thai fish cakes

Photo / Ian Jones

Serves four

450g white fish, diced, washed in salted water and patted dry
1 Tbsp chilli jam (or tbsp minced chilli and brown sugar)
1 large egg, lightly beaten
70ml fish sauce
2 tsp sugar
4 kaffir lime leaves, julienned
75g thin beans, finely sliced
10g coriander, chopped
1 lime, juiced
5g mint leaves, chopped
1/4 cup peanuts, toasted and crushed (optional)

In a food processor, combine the fish, chilli jam, egg, fish sauce and sugar. Blend well.

Place the mixture into a large bowl, then scoop it up and throw it back several times until sticky. Add the lime leaves, lime juice, herbs and peanuts.

Mould into flat discs and deep-fry until golden. Serve with dipping sauce.