Whenever
I make an entire Thai feast I always like to start with these Thai
Fishcakes served with a Cucumber Dipping Sauce that is refreshing and
spicy at the same time! They are super easy to make (providing you
have a food processor!) and always seem to be a hit, no matter who I
serve them to. I love the contrasting crunch of the green beans with
the soft fishcakes so I add a little more beans than you would
normally expect, but if you like you can reduce the amount of beans a
little.
This
month's Sweet Heat Challenge is Thai Food so I thought these would be
the perfect dish to share.
You
can make the fishcakes in advance but I would suggest making the
Cucumber Dipping Sauce no more than an hour or so before you plan to
serve them so that the cucumber stays crunchy and delicious!
