Thai Fish Cakes

Name: Thai Fish Cakes
Ingredients: 1 1/4 pounds white fish fillets skin and bones removed, minced; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 teaspoon sugar; 9 ounces green beans chopped into 1/4 inch pieces; pickles Spicy; 2 persian cucumbers thinly sliced; 1 green onion finely chopped; 1/3 cup white vinegar; 2 tablespoons sugar; 1 Thai chili seeded, sliced

11 ingredients

3 steps

Ingredients

1 1/4 pounds white fish fillets skin and bones removed, minced
2 tablespoons red curry paste
1 tablespoon fish sauce
1 teaspoon sugar
9 ounces green beans chopped into 1/4 inch pieces
pickles Spicy
2 persian cucumbers thinly sliced
1 green onion finely chopped
1/3 cup white vinegar
2 tablespoons sugar
1 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.