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Thai Fish Cakes #3

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Nosh Winter

Ingredients:

  • 1 Egg
  • 1 6 fluid ounc coconut cream
  • 1 Red pepper; seeded and finely chopped
  • 2 oz Green beans; trimmed and finely chopped
  • 1 ts Green or red Thai curry paste
  • 3 Peeled lemongrass sticks; (soft core only)
  • 6 Kaffir lime leaves; finely chopped
  • 1 sm Red chilli; seeded and finely chopped
  • Sea salt
  • 1 1/2 lb White fish fillets; (eg cod), skinned, boned and cut into chunks
  • 8 oz Squid; cleaned and chopped
  • 4 oz Green prawns; peeled and chopped
  • Sunflower or groundnut oil for frying

Directions:

Place all the ingredients except the fish, squid, prawns and oil in a large food processor bowl and blend until well mixed. Add the fish, squid and prawns and process quickly.
 
Transfer the fish mixture to a bowl, cover with clingfilm and leave to rest in the fridge for an hour. This allows the flavours to mingle and develop.
 
Shape the mixture into small patties and fry in 1/8" oil in a frying pan over a medium heat until both sides are lightly browned. You can prepare all the fishcakes this way before the meal, and then it only remains to place them on a foil-covered baking tray in a preheated medium-hot oven at 180C/350F/gas 4 for 4-5 minutes until cooked right through.
 
Serve the fishcakes on a bed of mango salad, with a dressing of nam pla sauce on the side if you like.
 
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