Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

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

Directions

1. 1

   In a food processor, mince fish to a paste.

2. 2

   Add curry paste, fish sauce, cornflour and egg. Combine well.

3. 3

   Transfer to a bowl and mix in beans and onions.

4. 4

   Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.

5. 5

   Deep-fry in vegetable oil until golden brown, about 5-7 minutes.

6. 6

   Drain on paper towel.

7. 7

   Serve with sweet chili sauce and cucumber relish.