Thai Fishcakes With Sweet Chilli Sauce And Cucumber Relish - cooking recipe

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

Preparation

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.