Thai Fish Cake

Ingredients:

• 500gm firm white fish fillet ( I used mackarel)
• 4 kaffir lime leaves, finely shredded
• 1 tablespoon chopped fresh asian basil (I used vietnamese mint (kesum))
• 2 tablespoon red curry paste
• 100gm green beans, finely sliced
• 2 spring onions, finely chopped
• oil for shallow-frying

Method:

• Place the fish fillet in food processor and process for 20 seconds, or until smooth.
• Add lime leaves, basil and curry paste, and process again for another 10 seconds.
• Transfer the fish mixture to a large bowl, add green beans and spring onion, and mix well.
• With wet hands, form flattish patties of 2 tablespoon of the mixture.
• Heat oil and fry the fish cake until they are golden brown.
• Serve with cucumber dipping sauce.

To make cucumber dipping sauce:

• Combine 1 lebanese cucumber finely chopped, 3 tablespoons sweet chilli sauce, 2 tablespoons vinegar, 1 tablespoon chopped unsalted roasted peanuts and 1 tablespoon choped fresh coriender.