Fish Cakes with Relish
|Boneless fish fillets||1 Pound (500 Gram, Fine Fleshed)|
|Thai red curry paste||3 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
|Fresh basil leaves||1 Tablespoon|
|Green beans||3 Ounce, finely chopped (90 Gram)|
|Kaffir lime leaves||2 , finely shredded|
|Vegetable oil||1 Cup (16 tbs) (For Shallow Frying)|
|For cucumber relish|
|Cucumber||1 , seeded and chopped|
|Fresh red chilies||1 , chopped|
|Rice vinegar||2 Tablespoon|
|Chopped roasted peanuts||1 Tablespoon|
1. Place fish, curry paste, coriander, basil and egg white in a food processor and process to make a smooth thick paste. Place mixture in a bowl, add beans and lime leaves (if using) and mix to combine. Cover and refrigerate for 1 hour.
2. To make relish, place cucumber, chilli, sugar, vinegar, water and peanuts (if using) in a bowl and mix to combine. Cover and refrigerate until required.
3. Using wet or lightly oiled hands, take 2 tablespoons of fish mixture and roll into a ball, then flatten to form a disk. Repeat with remaining fish mixture.
4. Heat about 2.5 cm/1 in oil in a frying pan over a high heat and cook fish cakes, a few at a time, for 2 minutes each side or until well browned and cooked through. Drain on absorbent kitchen paper and serve hot fish cakes with relish.