Thai Fishcakes

Ingredients

Cod (fillet) 250 g

Egg 1

Curry powder 2 tbsp

Kaffir lime leaves 6

Fish sauce 2 tbsp

Icing sugar 1 tsp

Corn flour 1.5 tbsp

Green beans 25 g

Coriander 1 tsp

Vegetable oil to taste

Chili sauce to taste

This Thai fishcake recipe is a great alternative to the classic British recipe and is especially good with sweet chili sauce.

Mix the fish, egg, curry paste, and lime leaves into a paste in a blender. Transfer the paste to a bowl and add the fish sauce, sugar, corn flour, green beans, and cilantro.

 Mix well, then form into small patties, about 5 cm in diameter and 1 cm thick. Heat oil in a kazan or heavy-bottomed saucepan over medium heat.

Fry the patties in small batches for about 5 minutes, turning halfway through. Dry the patties with paper towels. Keep warm.

Enjoy!