Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish
Posting for Chef #29196. Please see my recipe for Recipe #268393.
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INGREDIENTS
Nutrition- 500g white fish fillets, finely diced
- 2tablespoons red curry paste
- 2tablespoons fish sauce
- 1
- 1
- 1⁄2
- 1⁄4
- vegetable oil, for deep-frying
- 1⁄2cup sweet chili sauce
- 1⁄2cup spicy cucumber relish
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DIRECTIONS
- In a food processor, mince fish to a paste.
- Add curry paste, fish sauce, cornflour and egg. Combine well.
- Transfer to a bowl and mix in beans and onions.
- Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
- Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
- Drain on paper towel.
- Serve with sweet chili sauce and cucumber relish.
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