Recipe: Thai fish cakes

Ingredients

500g white fish mince
60ml (¼ cup) Thai red curry paste
2 large eggs, beaten
10ml (2 tsp) brown sugar
pinch of salt
30ml (2 tbsp) cornflour
60ml (¼ cup) breadcrumbs, only if necessary
60ml (¼ cup) fresh coriander, chopped
100g green beans, finely chopped
4 spring onions, sliced
2 red chillies, seeded and finely chopped
Salt and freshly ground black pepper, to taste
Oil, for deep-frying

Method

1. Place the fish in a large mixing bowl and add the curry paste, eggs, sugar, salt and cornflour. Mix with your hands until the ingredients are well combined. If the mixture is very soft, add just enough breadcrumbs for binding.

2. Stir in the coriander, beans, spring onions and chillies. Season, cover with plastic wrap and refrigerate for 20 minutes.

3. Wet your hands and roll the mixture into 15 balls of equal size. Place the balls on a work surface and flatten them into discs.

4. Heat the oil in a large frying pan until very hot and deep-fry the fish cakes in batches until golden brown, about 5 minutes. Drain on paper towel.

5. Serve with a crispy salad, stir-fried green vegetables or basmati rice.

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