ingredients
makes about 24
1 pound firm white fish fillets
4 kaffir lime leaves, finely shredded
1 tablespoon chopped fresh Asian basil
2 tablespoons red curry paste
3 1/2 ounce green beans, very finely sliced
2 scallions, finely chopped
oil, for shallow-frying
cucumber dipping sauce
1 Lebanese cucumber, finely chopped
3 tablespoons sweet chilli sauce
2 tablespoons rice vinegar
1 tablespoon chopped unsalted roasted peanuts
1 tablespoon chopped fresh cilantro
method
1. Briefly chop the fish in a food processor until smooth. Add the lime leaves, basil and curry paste and process for 10 seconds. Transfer to a large bowl, add the beans and scallion and mix well. Wet your hands and form level tablespoons of the mixture into small, flattish patties.
2. Mix all the sauce ingredients in a bowl.
3. Heat the oil in a heavy-based skillet over medium heat. Cook the fish cakes, in batches, until golden brown on both sides. Drain on paper towels and serve with the dipping sauce.
