Thai Fish Cakes

Name: Thai Fish Cakes
Ingredients: 1 1/4 lb white fish fillets, skin and bones removed, minced; 2 tbsp red curry paste; 1 tbsp fish sauce; 1 tsp sugar; 9 oz green beans, chopped into 1/4 inch pieces; None None Spicy Pickles; 2 None Persian cucumbers, thinly sliced; 1 None green onion, finely chopped; 1/3 cup white vinegar; 2 tbsp sugar; 1 None Thai chili, seeded, sliced

11 ingredients

3 steps

Ingredients

1 1/4 lb white fish fillets, skin and bones removed, minced
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp sugar
9 oz green beans, chopped into 1/4 inch pieces
None None Spicy Pickles
2 None Persian cucumbers, thinly sliced
1 None green onion, finely chopped
1/3 cup white vinegar
2 tbsp sugar
1 None Thai chili, seeded, sliced

Directions

1

Combine fish with 1 1/2 tbsp water, curry paste, fish sauce, sugar and a large pinch of salt. Add green beans and mix until combined. Form into 20 small cakes, around 2 inch long by 1/3 inch wide. Chill for 10 mins.
2

Meanwhile, to make the pickles, combine all ingredients in a bowl.
3

Lightly coat a nonstick frying pan with oil and place over high heat. Working in batches, cook fish cakes for 3 mins, flipping halfway. Serve with spicy pickles.