Thai fish cakes

Doug Sherring

Ingredients

1	Garlic clove, quartered
500 g	White-fleshed fish fillets, coarsely chopped (Main)
3	Kaffir lime leaves, centre veins removed, leaves finely shredded
1 Tbsp	Fresh ginger, grated
1 Tbsp	Fish sauce
3 tsp	Red curry paste
1 pinch	Salt
1 tsp	Raw sugar
5	Green beans, thinly sliced, or 3 spring onions finely chopped

Dipping sauce

¼ cup	White sugar
¼ cup	Fresh lime juice
½	Cucumbers, deseeded, finely chopped
1 Tbsp	Fish sauce
1	Red chilli, fresh, small, deseeded, thinly sliced
1	Kaffir lime leaf, centre rib removed, leaf finely shredded, to garnish (Main)

Directions

1. Place fish and garlic in the bowl of a food processor and process until finely chopped.
2. Add the other ingredients and process until just combined.
3. Transfer fish mixture to a bowl. Divide into 12 equal portions. Use wet hands to shape portions into 6cm patties. Place on a plate.
4. Heat some peanut oil in a large frying pan over high heat. Reduce heat to medium. Add half the patties and cook for 2 minutes each side or until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining patties, keep them warm in a low oven.
5. Dipping sauce:Combine the sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat.
6. Stir the cucumber and chilli into the dipping sauce.
7. Serve in a bowl with the plattered fish cakes. Garnish with shredded kaffir lime leaves.