Thai Fish Cake

Ingredients:

• 2 cups vegetable oil
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 3 kaffir lime leaves
• 1/4 cup of thinly sliced dwarf beans
• 500 grams white fish meat (cod, haddock, hake, etc) , minced or cut into chunks
• 1 egg
• 1 tablespoon red curry paste. (Here I used the ready mix paste. You can make your own too)

Method:

Cut the fish into small pieces and then grind it up in a food processor, or pound it in a mortar and pestle until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For a more spicy taste, add a bit more red curry paste. Using your hands, knead the mixture until it’s sticky enough to mould it into a disc about 2 inches wide and ½ inch thick. Heat the oil in a wok or frying pan at a medium or high heat. Add the fish cakes and fry until they are golden brown on both sides. Remove the fish cakes with a slotted spoon and drain them on paper towels. Serve with sweet chilli sauce