Thai Fishcakes With Cucumber Salad

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READY IN: 2hrs 37mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove any bones from the fish and cut into small pieces.
  • Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
  • Add the fish pieces and blend well. Add coconut milk and egg.
  • Place mixture in a bowl.
  • Cut beans into small pieces and stir into the fish paste.
  • Chill in refrigerator overnight or for at least two hours.
  • Heat oil in a frying pan.
  • Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
  • Drain on a paper towel.
  • Cucumber Salad:.
  • Peel cucumber, slice in half lengthways and remove seeds with a spoon.
  • Slice thinly.
  • Dissolve sugar in vinegar and toss cucumber well in the mixture.
  • Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
  • Marinate for one hour.
  • Sprinkle with fish sauce before serving.
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