Makes 18 Ingredients 750 g firm white fish fillets (such as snapper or ling), coarsely chopped 1 garlic clove quartered ½ cup fresh coriander leaves 3 kaffir lime leaves, centre veins removed and finely shredded 3 teaspoons red curry paste 2 tablespoons fish sauce 8 green beans, finely sliced Pinch salt Vegetable oil for shallow […]

Makes 18

Ingredients
750 g firm white fish fillets (such as snapper or ling), coarsely chopped
1 garlic clove quartered
½ cup fresh coriander leaves
3 kaffir lime leaves, centre veins removed and finely shredded
3 teaspoons red curry paste
2 tablespoons fish sauce
8 green beans, finely sliced
Pinch salt
Vegetable oil for shallow frying

Sauce
½ cup fresh lime juice
2 tablespoons fish sauce
½ Lebanese cucumber, deseeded and finely chopped
1 small fresh red birdseye chilli, deseeded and thinly sliced
Extra coriander leaves for garnish

Method
Place fish and garlic in food processor and process until finely chopped. Add coriander, lime leaves, curry paste, fish sauce and salt, and process until just combined. Transfer fish mixture to a bowl. Add beans and stir. Divide fish mixture into 18 equal portions. With wet hands, shape portions into 6 cm patties.

In a large frying pan, heat oil and cook patties in batches for two minutes each side or until golden brown and cooked through. Rest on paper towel. Cook remaining patties.

Combine sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for five minutes or until sugar dissolves. Remove from heat. Add cucumber and chilli and stir to combine.

Arrange fish cakes on a serving platter and garnish with coriander. Serve immediately with lime and cucumber dipping sauce.

This recipe was also published in the August 2016 edition of Border Crossings, the magazine of LCA International Mission.