Thai Style fishcakes
Ive always loved the little fish cakes you find in Thai restaurants, so gave them a go at home having demanded Kittipan give me all his secret tips, once I got it to work I noted it all down for you.
600g salmon, skin off and diced
Pop the salmon into a food processor with the egg, curry paste, lime leaves & fish sauce. Pulse the processor to blend the mixture. you still want to retain some texture. Pop into a mixting bown and fold in the beans.
Pop this in a fridge to chill and then mould into fish cakes using your hands (wet them to stop it sticking, or use a mould if you have one.
Pan fry for 2-3 mins each side.
I served this with a shredded salad or carrot, courgette, cucumber, red onion & corridander. I made a quick dressing with fish sauce, rice wine vinegar & soy finished with some seseme seeds and a squeeze of lime.
*I might add some crab meat into these next time. Drop about 100g of the salmon and fold it in with the green beans.