recipes
Thai fish cakes with cucumber and peanut salad
Ingredients
For the fish cakes
- 3 cloves garlic, chopped
- 2 spring onions, chopped
- 1 red chilli, chopped
- ½ red pepper, chopped
- 2 tbsp chopped coriander leaves
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 300g fish fillets (La Ciurma)
- 200g peeled prawns (La Ciurma)
- 1 egg, beaten
- Vegetable oil for frying and sweet chilli sauce for serving
For theThai cucumber and peanut salad
- 1 large cucumber, peeled, deseeded and thickly sliced
- 1 large chilli, sliced
- 1 spring onion, sliced
- 1 tbsp chopped coriander leaves
- 50g roasted peanuts
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
Method
Cut the fish and prawns into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, curry paste and fish sauce into a food processor and blend to a paste. Add the fish and prawns pieces to the paste and blend well. Mix to a smooth paste adding in the egg and fish paste. Place the mixture in a bowl. Chill in refrigerator overnight or for at least two hours. Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into hot oil in a large pan. Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties. For the salad, just toss all the ingredients together in a large bowl and serve alongside the patties, with a small bowl of sweet chilli sauce on the side.
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