Thai Fishless Fishcake

Name: Thai Fishless Fishcake
Ingredients: 425 g cannellini beans; 1 large spring onion, chopped; 1/4 cup chopped fresh coriander; 2 teaspoons Thai red curry paste; 1 dried kaffir lime leaf, crumbled; 1 tablespoon gram flour; 2 tablespoons olive oil; For the dipping sauce; 1 red pepper; 1/2 teaspoon dried chili pepper flakes; 1 tablespoon apple liqueur; 1 teaspoon rice vinegar

12 ingredients

5 steps

Ingredients

425 g cannellini beans
1 large spring onion, chopped
1/4 cup chopped fresh coriander
2 teaspoons Thai red curry paste
1 dried kaffir lime leaf, crumbled
1 tablespoon gram flour
2 tablespoons olive oil
For the dipping sauce
1 red pepper
1/2 teaspoon dried chili pepper flakes
1 tablespoon apple liqueur
1 teaspoon rice vinegar

Directions

1

Remove skin from pepper using a peeler, halve, seed and chop.
2

Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
3

Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
4

Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
5

Serve with lime wedges and the pepper sauce.