Fish Cake

Ingredients

450 g firm white fish fillets or already processed
3 tablespoons corn flour or rice flour
1 tablespoon fish sauce
1 egg, beaten
½ cup fresh lime leaves thinly slice
3 teaspoons red curry paste
100 g green beans, very finely sliced
½ cup oil, for frying

DIPPING SAUCE

6 tablespoons water
6 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon prik pon / roasted red pepper, crushed
2 tablespoons chopped peanuts, cilantro , chopped

Instructions

Place the fish in a food processor and process for 20 seconds or until smooth
Add the corn flour, fish sauce, beaten egg, limes leaves, curry paste and chilies.
Process for 10 seconds or until well combined or if you have Granit Mortar & Pestle – use it because this will make the dish a thicker creamier and add a zestier flavor.
Transfer the fish mixture to a large bowl. If you use mortar you may leave the fish inside and add the sliced green beans and mix well.
Using wet hands form two rounded tablespoons of the mixture at a time into flattish patties.
Heat the oil in a heavy-based frying pan over medium heat. Cook fish cakes until they are dark golden brown on both sides.
Drain on paper towels and serve immediately, with a dipping sauce.

Note

Thai name : Tod Man Pla