Thai Fish Cakes

Cooking time: 25 mins

SERVES: 4-6

Ingredients

- 350g White fish meat of your choice. (fully defrosted).

- 2 tbsp Thai red curry paste

- 1 tsp Fish Sauce

- 4 Kaffir Lime Leaves (finely chopped)

- 1 small bunch Thai basil (finely chopped)

- 1 Egg

- 1 tsp sugar

- 4 Spring Onions (finely sliced)

- 100ml Cooking oil

- 100ml Sweet Chilli Sauce

- 1/2 Cucumber (Finely Sliced)

- 50g Peanuts (chopped)

Method

- In a food processor, blitz together the fish, curry paste, fish sauce, lime leaf, sugar & egg until you achieve a smooth and thick mixture. Then stir in the basil & spring onions.

- In a small bowl, mix the sweet chilli sauce, sliced cucumber & chopped peanuts together then set aside in the fridge for serving.

- Place a deep frying pan on a medium heat with the cooking oil - ready for frying.

- With a bowl of cold water on the side, wet your hands thoroughly, then scoop out a golf ball sized amount of Thai Fishcake mixture and shape into a small patty. Carefully place the fishcake into the oil and fry for 3 mins on each side. Repeat the process until all the mixture is used, dipping your hands in the cold water throughout the process.

- Once all the cakes are fried, place them on a kitchen towel to drain.

- Serve alongside the sweet chilli, cucumber & peanut dipping sauce, and enjoy!