Thai Fish Cakes Recipe

Finely slice your green beans and put in a very large mixing bowl Finely slice the spring onions and add to the bowl Very finely dice the red capsicum – as small as you can get it, and add it to the mixing bowl. Don’t be tempted to process these in the food processor or your mix will be watery and not hold properly. Very finely slice and dice your kaffir lime leaves, and add to the bowl. Remove the tough outer leaves on the lemongrass, then pound it so it’s well smashed. Then slice it very fine and add to the bowl. Add your curry paste to the mixing bowl. Cut your fish into small pieces, add to a food processor, and blitz it until it’s a smooth paste. Don’t rush it, you want it well blended. Add the fish paste to the mixing bowl Now it’s time to get in there with your hands. With or without gloves, mix all the ingredients until they are very well incorporated. TO MAKE THE FISH CAKES Roll golf size balls until smooth, and then flatten them into patties Heat some light oil in a large frying pan and place the fish cakes around, being sure not to crowd the pan. You want a centimetre between them to breathe. Fry on one side until a dark golden brown then flip the cakes and repeat on the other side. Let them dry on paper towel to absorb extra oil Serve immediately while they’re nice and hot.