Thai Fish Cakes and Cucumber Salad

Name: Thai Fish Cakes and Cucumber Salad
Yield: Makes About 10–12
Cuisine: Thailand
Ingredients: 450g/1lb fillets of firm white fish, such as cod or haddock, skinned; a handful of Kaffir lime leaves and basil leaves, finely chopped; a little plain flour for dredging; groundnut or sunflower oil for deep-frying; 1–2 tablespoons red curry paste; 1 egg, beaten; 2 teaspoons fish sauce

Preparation info

Makes About
10–12

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

A perfect light lunch or supper, with an authentic taste of Thailand, that is easy to prepare.

Ingredients

450g/1lb fillets of firm white fish, such as cod or haddock, skinned
1–2 tab

Asia
Thailand
Lunch
Supper
Pescatarian
Spicy

Method

Put the fish, curry paste and egg into a food processor and whizz until smooth. Add the fish sauce and whizz again – don't let the mixture become too runny. Add the lime and basil leaves.

With your hands form the mixture into small cakes about 5cm/2