400 g Fresh salmon; skinned, boned
-and
; diced
2 tb Fresh coriander leaves;
-chopped
2 ts Thai red curry paste
2 1/2 Cm fresh ginger skinned;
-finely sliced or
; grated
2 Garlic cloves; chopped
1/2 ts Fresh lemon grass; shredded
-(or Kaffir
; lime leaf,
; shredded)
1 ts Salt
75 g Fresh green beans; cross-cut
-finely
Oil for cooking fishcakes
-TO DIP-
Sweet chilli sauce
Fish soy
Sugar
Vinegar and water
1/2 Cucumber; sliced or in long
; shreds
Combine the 8 fishcake ingredients in a food processor and whizz, in brief
bursts, to a rough paste (not a puree, use wetted hands to shape into 20-24
balls.
Flatten into 4cm patties. Heat a little oil in a non-stick pan. Sizzle fish
cakes for 1 minute each side until golden. Serve hot with dip and cucumber
pieces.
Yields
4 servings