Thai fish cakes
Makes 24 serves
8 green beans
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed
2cm piece fresh lemon grass
6 Kaffir lime leaves, crushed
¼ bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
Oil, for shallow frying
Cucumber Sauce:
1
⁄3 cup warmed honey
1 tablespoon lime juice
1 tablespoon finely chopped cucumber
Assemble ikon™ Food Processor using thin slicing disc.
Pack beans into food chute vertically and slice. Remove beans from processing bowl.
Reassemble ikon™ Food Processor using Quad
®
processing blade. Place onion, garlic, ginger,
chillies, lemongrass, lime leaves and coriander into processing bowl. Process to a paste. Add
fish, egg, water and fish sauce and process using Pulse button in short bursts until mixture is
smooth.
Remove mixture from processing bowl and stir in sliced beans. Shape mixture into 24 fish
cakes.
Hea
t a little oil in a large frypan and cook fish cakes on a medium heat for 5 minutes on each
side or until cooked through and golden brown.
Combine ingredients for Cucumber Sauce.
Serve hot Thai Fish Cakes with Cucumber Sauce.
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Fish, chicken and meat continued
