These can be a bit messy, so serve in a little bamboo boat with a wooden cocktail fork or use small side plates.
For the fish cakes
| 100 g | Green beans, trimmed and roughly chopped |
| 1 small | Red capsicum, roughly chopped |
| 1 | Red chilli, deseeded and roughly chopped |
| 2 | Garlic cloves, crushed |
| 500 g | White fish fillets, boned, skinned and cut into chunks (Main) |
| 1 | Lemon, finely grated zest only, or use one stalk of lemongrass, tender part only, finely chopped |
| 1 Tbsp | Fish sauce |
| 125 ml | Coconut milk |
| 1 small | Egg |
| 2 Tbsp | Peanut oil, for pan frying, use more if needed; if you don't have peanut oil use vegetable oil |
For the spicy cucumber salad
| 1 medium | Telegraph cucumber, sliced in half lengthwise and seeds removed |
| 1 | Shallot, finely sliced |
| 1 | Red chilli, deseeded and finely sliced |
| 1 Tbsp | Rice wine vinegar |
| 1 tsp | Sugar |
| 2 Tbsp | Peanuts, roasted and chopped, optional |
| 1 small handful | Coriander leaves, roughly chopped |
| 1 dash | Fish sauce |
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Directions
- Place the beans, capsicum, chilli and garlic in a food processor and process until roughly chopped. Add the fish and process for 10 seconds until roughly chopped. Add the lemon zest, fish sauce, coconut milk and egg and process until just combined. Taste for seasoning, then place in a bowl, cover and refrigerate to allow the mixture to firm up and the flavours to mingle, about 1 hour.
- Heat a large frying pan over medium-low heat. Add 1 tablespoon oil and when hot, drop 6-8 spoonfuls of fish cake mixture into the pan and cook for about 3 minutes, turning once. Remove to a serving plate. Repeat with the remaining mixture.
- Serve fish cakes with spicy cucumber salad.
- To make spicy cucumber salad, place all ingredients in a bowl, mix well, cover and place in the fridge until ready to use.
