Fish Cakes With Cucumber Relish

Ingredients list for Fish Cakes With Cucumber Relish

• 300 grams White fish fillets
• to taste Red curry paste
• 2 tablespoons Red curry paste
• 1 Egg
• 1 tablespoon Fish sauce
• 3 teaspoons Cornflour/ corn starch
• 10-12 French beans,blanched and chopped
• 3 tablespoons Bread crumbs
• for deep-frying Oil
• 1 medium Cucumber,quartered & sliced
• 4 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 cloves Garlic,chopped
• 4 Shallots,sliced
• 1 1/2 inch Ginger,chopped

Method

1. To make the cucumber relish, boil together the rice vinegar, two tablespoons water, salt and the sugar in a pan. Stir until the sugar dissolves, remove from heat and cool.
2. Mix the cucumber, garlic, shallots and ginger in a bowl. You can also add sliced fresh red chillies. Pour the vinegar mixture and mix well. Boil the fish in salted water, drain thoroughly and cool.
3. Place the fish, egg, salt and red curry paste in a food processor and blend well. Transfer the mixture to a bowl. Add the French beans, breadcrumbs, cornflour and fish sauce and mix well.
4. Shape the mixture into small balls and press lightly. Heat plenty of oil in a wok and deep-fry the fish cakes, a few at a time, for four to five minutes. Drain on absorbent paper. Serve hot with the cucumber relish.

Nutrition Info