Thai chilli fish cakes recipe
2 red chillies, halved and deseeded
1 shallot, finely sliced
2 cloves garlic, chopped
2 stalks from fresh coriander
1tsp finely chopped root ginger
Pinch of tumeric
Zest of 1/2 lime
1 Knorr Fish Stock Pot
450g (15oz) cod or white fish
50g (2oz) fine green beans, chopped fine
Vegetable oil for deep frying
100ml (3 1/2fl oz) sweet chilli sauce
1 lime cut into wedges
Make a paste with the red chillies, shallot, garlic, coriander, root ginger, tumeric, lime zest and Knorr Stock Pot. It's easier to do this in a food blender if you have one. Blend until it is a smooth thick paste. Add the fish to the blender so the paste is mixed through and the fish is roughly chopped. Remove from the blender, then add the green beans and knead by hand until combined. Shape the mixture into 8 small flat cakes. Heat a pan of oil for deep frying. Deep fry the cakes until golden brown on both side; this is about 4 minutes. Drain onto kitchen paper. Serve the fish cakes warm with sweet chilli dipping sauce and lime wedges.
