Thai fishcakes

A lovely traditional Thai dish, these fishcakes are really easy to make and fun to dip in chilli sauce!

Makes: 6 cakes

What you need:

• 250g (9 oz) fresh cod fillet (or other white fish)
• 1 egg
• 2 tbs Thai Kitchen Red Curry Paste
• 6 fresh kaffir lime leaves
• 2 tbs Thai Kitchen Fish Sauce
• 1 tsp caster sugar
• 1½ tbsp corn flour
• 25g (1 oz) green beans, chopped into thin discs
• 1 tbp fresh chopped coriander
• 1½ tbs corn flour
• Vegetable oil for shallow frying
• Thai Kitchen Sweet Chilli Sauce to serve

What you do:

1. Blend the fish, egg, curry paste and lime leaves to an even paste in a food processor.
2. Move the paste into a bowl, add fish sauce, sugar, corn flour, green beans, and coriander. Stir well, then shape into small cakes, around 5 cm diameter and 1 cm thick.
3. Heat the oil in a wok or deep-frying pan over a meduim heat. Fry the cakes in small batches for around 5 minutes, turning occasionally until evenly cooked.
4. Drain the cakes on kitchen paper. Keep hot. Garnish and serve with Thai Kichen Sweet Chilli Dipping Sauce.

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