These fish cakes are super easy to make and they are beautiful. They are suitable for celiacs because they do not have any flour or breadcrumbs. They need resting in the fridge for about one hour, so you can prepare them ahead and then it takes nothing to cook them. Super delicious with the dipping sauce. I love them with a Crunchy Asian salad on the side to have a whole healthy dinner.
500g skinless firm white fish fillets
200g raw prawns, peeled and deveined
3 Tbsp Thai red curry paste
4 snake beans or 10 green beans, finely sliced
4 makrut (kaffir lime) leaves, finely shredded
6 Thai basil leaves, shredded (or normal basil if not available)
oil, for frying
Cucumber dipping sauce
1 Lebanese cucumber, seeded and finely diced
2 small red chillies, finely sliced (remove seeds if you don't like it hot)
1/2 cup grated palm sugar
1/2 cup rice vinegar
1 Tbsp chopped coriander leaves
Put the fish, prawns and curry paste in a food processor.
Process to form a smooth, sticky paste.
Transfer to a bowl and mix through the beans, makrut leaves and basil.
Use your hands if necessary.
Wet your hands with cold water. Shape tablespoons of the mixture into small balls, then flatten them with the palm of your hand. Cover and refrigerate for 1 hour.
Meanwhile, make the dipping sauce. Combine the cucumber, chillies, sugar, 1 tablespoon of water, rice vinegar and coriander in a bowl and mix well to dissolve the sugar. Set aside.
To cook the fish cakes, heat some oil in a non-stick frypan. Cook the fish cakes in batches for about 1 minute each side or until lightly brown.
Serve with the cucumber dipping sauce.