Recipe: Thai fish cakes

Thai fish cakes. Photo / Doug Sherring

• 500g firm white fish fillets coarsely chopped
• 1 garlic clove, quartered
• 3 kaffir lime leaves, centre veins removed, finely shredded
• 2 Tbsp coarsely chopped fresh coriander
• 1 Tbsp of grated fresh ginger
• 1 Tbsp fish sauce
• 3 tsp red curry paste
• 1 tsp of raw sugar
• Pinch of salt
• 5 (about 30g) green beans, thinly sliced, or 3 spring onions finely chopped

1. Place fish and garlic in the bowl of a food processor and process until finely chopped.

2. Add the other ingredients and process until just combined.

3. Transfer fish mixture to a bowl. Divide into 12 equal portions. Use wet hands to shape portions into 6cm patties. Place on a plate.

4. Heat some peanut oil in a large frying pan over high heat. Reduce heat to medium.

5. Add half the patties and cook for 2 minutes each side or until light brown and cooked through. Transfer to a plate lined with paper towel.

6. Repeat with the remaining patties, keep them warm in a low oven.

Dipping sauce
• 60g (¼ cup) white sugar
• 60ml (¼ cup) fresh lime juice
• 1 Tbsp fish sauce, extra
• ½ cucumber, deseeded, finely chopped
• 1 small fresh red chilli, deseeded, thinly sliced
• Kaffir lime leaves, extra, to garnish

1. Combine the sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Add the cucumber and chilli and stir together .

2. Serve in a bowl with the plattered fish cakes.