Thai Fishless Fishcake - cooking recipe

Ingredients

425 g cannellini beans
1 large spring onion, chopped
1/4 cup chopped fresh coriander
2 teaspoons Thai red curry paste
1 dried kaffir lime leaf, crumbled
1 tablespoon gram flour
2 tablespoons olive oil
For the dipping sauce
1 red pepper
1/2 teaspoon dried chili pepper flakes
1 tablespoon apple liqueur
1 teaspoon rice vinegar

Preparation

Remove skin from pepper using a peeler, halve, seed and chop.
Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
Serve with lime wedges and the pepper sauce.