Thai Fish Cakes

Ingredients

600g white fish fillets, such as barramundi, snapper and red fish fillets

2 tablespoons Thai red curry paste

1 tablespoon  fish sauce

2 teaspoons white sugar

1 egg white

2 kaffir lime leaves, thinly sliced

1 litre vegetable oil for shallow frying

Dipping sauce

1/2 cup sugar

1/3 cup white vinegar

1 tablespoon fish sauce

1/2 Lebanese cucumber, seeded and finely diced

1 long red chilli, finely chopped

Method

1.  To make the dipping sauce, combine sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved. Stir in fish sauce and cool completely. Just before serving, stir through cucumber and chilli.

2. Dice fish into large cubes and place into the bowl of a food processor along with curry paste, fish sauce,  white sugar and egg white. Using the pulse button, process ingredients until mixture is smooth.

3. Tip mixture into a bowl and mx through finely shredded kaffir lime leaves and sliced green beans

4. Wet hands with cold water and form fish cake mixture into flat round shapes 3-4 cm wide and place onto a lined baking tray.

5. Heat vegetable oil in the frypan on PANFRY setting

6. Place half the fishcakes into the hot oil and shallow fry for 1-2 minutes on each side or until fishcakes are golden brown. Remove and drain on paper towel. Repeat with remaining fish cakes and serve with dipping sauce and lime wedges.