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) |
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Directions
- Place fish and garlic in the bowl of a food processor and process until finely chopped.
- Add the other ingredients and process until just combined.
- Transfer fish mixture to a bowl. Divide into 12 equal portions. Use wet hands to shape portions into 6cm patties. Place on a plate.
- 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.
- 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.
- Stir the cucumber and chilli into the dipping sauce.
- Serve in a bowl with the plattered fish cakes. Garnish with shredded kaffir lime leaves.
