This takes under 30 minutes to prepare from zilch to mouth - and I can see myself making quite a few. They will definitely feature at a get-together I'm having next month for a girls' night in.. I just hope I don't eat them all before everyone arrives.....
I used perch, but you can use any white boneless fish - so potentially these could be cheaper than my batch but I worked out for 19 fish cakes it cost me about $13 including the sauce. At my local thai place it's $6.50 for 3.. If I was to buy 19 fishcakes with sauce there it would cost me about $41.60. Whoah.
adapted from recipe from www.taste.com.au
500g skinless and boneless white fish fillets (I used perch)
2 tb red curry paste
2 tb fish sauce
1 tsp sugar
12 green beans, finely chopped
10 dried kaffir lime leaves, finely chopped
oil for frying
In a food processor combine fish, curry paste, fish sauce, sugar and egg.
Process for about 1 minute. Stir in green beans and kaffir lime leaves - until well combined.
Roll into balls about the size of a golf ball and flatten down. Set aside.
Heat your oil until boiling (drop a little bit of bean in and if it sizzles it's ready) and then drop in your fish cakes one by one (I did four at a time but it's up to you depending how big your work/frypan/saucepan is) and fry for about 1.5 - 2 minutes, turn over and fry for a further 1 minute. Drain on kitchen paper.
Serve with sauce (recipe here) or sweet chilli sauce if you can't be bothered!
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