Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

Posting for Chef #29196. Please see my recipe for Spicy Cucumber Relish.

• Ready In: 17 mins
• Serves: 4-6

Ingredients

• 500  g  white fish fillets, finely diced
• 2  tablespoons red curry paste
• 2  tablespoons fish sauce
• 1  tablespoon cornflour (cornstarch)
• 1  egg
• 1⁄2 cup green beans, finely chopped
• 1⁄4 cup green onion, finely chopped
•  vegetable oil, for deep-frying
• 1⁄2 cup  sweet chili sauce
• 1⁄2 cup  spicy  cucumber relish

Directions

1. In a food processor, mince fish to a paste.
2. Add curry paste, fish sauce, cornflour and egg. Combine well.
3. Transfer to a bowl and mix in beans and onions.
4. Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
5. Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
6. Drain on paper towel.
7. Serve with sweet chili sauce and cucumber relish.