Fish cakes

Fish cakes

2 fish fillets (trout or salmon)

1tbsp Thai red curry paste (less if you prefer it less spicy)

4tbsp corn flour

2tbsp fish sauce

50g fine green beans, finely chopped

4-5 kaffir lime leaves, finely chopped

1cup sunflower or vegetable oil for deep frying

1)    Cut the fish fillets into small pieces. Transfer them to a mixing bowl.

2)    Add 1tbsp Thai red curry paste and 4tbsp corn flour. Use your hand to mix them thoroughly with the fish. You can use a food processor if you want. Make smooth paste.

3)     Add 2tbsp fish sauce, chopped green beans and kaffir lime leaves. Mix them well. Shape the fish mixture into small flat cakes. Leave them overnight in a fridge.

4)    Heat the oil in a wok and wait until it is really hot. Deep fry the fish cakes until they are golden on both sides. Drain the oil and put them on a serving plate.

5)    Serve them with cucumber relish.