THAI FISHCAKES WITH SWEET CHILLI SAUCE AND CUCUMBER RELISH

Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish image

Make and share this Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish recipe from Food.com.

Provided by Jewelies

Categories Thai

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

500 g white fish fillets, finely diced
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon cornflour (cornstarch)
1 egg
1/2 cup green beans, finely chopped
1/4 cup green onion, finely chopped
vegetable oil, for deep-frying
1/2 cup sweet chili sauce
1/2 cup spicy cucumber relish

Steps:

In a food processor, mince fish to a paste.
Add curry paste, fish sauce, cornflour and egg. Combine well.
Transfer to a bowl and mix in beans and onions.
Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
Drain on paper towel.
Serve with sweet chili sauce and cucumber relish.

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