Ingredients:
- 500g fish fillets (gurnard or snapper)
- 1 tbsp red curry paste
- 2 eggs
- 2 coriander roots
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp kaempferia panduratum (in Thai called Krachai)
- 5 kaffir lime leaves, very finely chopped
- 100g beans, very finely sliced
- oil for deep frying
Cucumber sauce:
- 1/2 cup cucumber, thin slices
- 1/4 cup carrots, sliced
- 1 tbsp ground roasted peanuts
- 1/4 cup red onion, sliced
- 1 cup sweet chilli sauce
Put all the ingredients in a food processor - except the beans. If you chop all the ingredients finely you’ll only need to blend for 3-4 minutes, otherwise 10
Add the beans
Transfer the fish mixture to a bowl and mix with your hands (ie. beat and pound in a bowl) then put into flat balls
Heat oil in a large frying pan over a medium heat, and deep fry the fish cakes for 3-4 minutes on each side until golden brown. Drain on kitchen towels.
Serve with cucumber sauce