Serve these as a starter course or anytime as a snack. This works best with a sweet chilli dip or a refreshing soy based dip. Shop or supermarket varieties work well, but if you want to make your own from scratch then give me a shout and I will be happy to give you a few ideas.
This will make 16 small Fishcakes.
450g (about one pound) of skinless fish fillets (smoked haddock, salmon and cod for best results) cut into chunks
4 spring onions, very finely sliced
2 red chillies, deseeded and finely chopped
2 tablespoons of Thai red curry paste
2 tablespoons of fresh coriander leaves chopped
1 tablespoon of palm sugar
1 tablespoon of fish sauce
1 tablespoon of fresh lime juice
50g of fine green beans, finely sliced
2 tablespoons of sunflower or vegetable oil, for frying
1 pinch of sea salt
1 large pinch of white pepper
Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of sea salt and white pepper in a food processor and blend until finely minced. Transfer to a bowl and stir in the sliced green beans.
Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to ‘firm up’.
Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through.
Serve with a dipping sauce of your choice and some fresh lime wedges and thinly sliced spring onions to garnish.