World Cuisine

  • 500 g (1 lb) minced skinless fish fillets (such as monkfish, cod, haddock, salmon or mackerel)
  • 1 tablespoon Red Curry Paste (see page 94)
  • 2 tablespoons self-raising flour
  • ½ teaspoon sea salt
  • 50 g (2 oz) green beans, finely sliced
  • 3 kaffir lime leaves, finely shredded
  • 1 large egg, lightly beaten
  • sunflower oil, for pan-frying

Mix together the minced fish, curry paste, flour, sea salt, green beans, kaffir lime leaves and egg in a bowl.

Heat a little oil in a nonstick frying pan. Using your wet hands or a spoon, shape the fish mixture into 20–25 small, thin, flat cakes, 2.5 cm (1 inch) across, and gently pan-fry in batches for 4–5 minutes each side (or 6–8 minutes each side for large fish cakes). Drain on kitchen paper.

Add a little oil to the pan for each batch. Serve hot or warm with Sweet Chilli Sauce (see page 36).

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