So I made these bad boys a few nights ago, and its taken me until now to get to post them! Super easy to whip up, these little fish cakes are sure to please a crowd, perfect as an entree or an appetiser.  With a good hint of lemongrass and a kick of chilli, dip them in the salty, sweet cucumber dipping sauce and its a match made in heaven.

Prep time 20 minutes, cooking time 10 minutes, makes 15 fish cakes.

Thai Fish Cakes

600g white fish fillets – I use Hoki

1 clove garlic

2 kaffir lime leaves, centre vein removed and finely sliced

1 tbsp coarsely chopped fresh coriander

1 tbsp fish sauce

3 tsp red curry paste

Pinch salt

5-6 green beans, finely chopped

Peanut oil for shallow frying

1/4c white sugar

1/4c lime juice

1 tbsp fish sauce

1 lebanese cucumber, seeds removed and finely chopped

1 small birds eye chilli, finely chopped

1. Place fish and garlic in food processor and blend until finely chopped, then add kaffir, coriander, fish sauce, curry paste and salt.  Blend until just combined.  Place into bowl and add chopped beans.
2. Form mixture into 15 even sized balls and with wet hands flatten to make 6cm patties, then place on plate ready for cooking.
3. Dipping sauce – Place sugar, lime and fish into small saucepan and cook over low heat until sugar dissolves, remove from heat and add cucumber and chilli, then cool.
4. Heat oil in large frying pan over high heat, then cook patties in batches for 2-3 minutes each side or until cooked through.  Remove from pan once cooked and drain on paper towel.  Cook remaining patties in batches until all are done.
5. Arrange fish cakes on serving platter with dipping sauce, and a small Asian style salad if desired.