Thai Fish Cakes With Cucumber Relish

Found this on Delia Smith's wesbite. Certainly worth sharing!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  lb  any  white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
• 2  tablespoons fresh coriander leaves
• 1  tablespoon fresh lime juice
• 2  spring onions, very finely sliced into rounds (including the green parts)
• 2  tablespoons Thai red curry paste (click here for recipe)
• 1  green chili, de-seeded
• 2  tablespoons  peanut oil (for frying)
•  salt

• For the cucumber dipping sauce

• 2  inches  unpeeled cucumbers
• 2  shallots or 2  green onions
• 1  small carrot
• 1  small green chili, de-seeded
• 1  teaspoon  grated fresh ginger
• 1  tablespoon roasted peanuts
• 1  tablespoon soft brown sugar
• 4  fluid ounces rice vinegar or 4  fluid ounces wine vinegar
• 1  tablespoon light soy sauce
• 1  tablespoon  peanut oil

• To garnish

• 1  sprig fresh coriander

Directions

1. 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
2. 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
3. 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
4. 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
5. 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.