Thai Fishcakes

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!

{Serves 4 but easily doubled}

500g sustainable white fish of your choice

1 tbsp red Thai curry paste

1 tbsp fish sauce

1 tsp ginger, finely grated

2 fat spring onions, roughly chopped

2-3 lime leaves, finely sliced

1 tbsp lime juice

75g green beans, topped & tailed and finely chopped

2 tbsp coriander/ cilantro, roughly chopped

peanut or other mild oil, for shallow frying

Sweet chilli sauce to serve (optional)

Lime wedges

Cucumber Dipping Sauce:

½ cucumber

60g/ 2oz sugar

125ml water

60ml rice wine vinegar

2 tsp ginger, peeled & finely grated

½ tsp salt

1 red chilli, finely sliced (removed seeds for milder taste)

2 spring onions, thinly sliced

1-2tbsp fresh coriander/cilantro, roughly chopped

To make the Cucumber Dipping Sauce 'peel' the cucumber using a vegetable peeler into long thin strips (alternatively use a mandolin or slice as finely as you can with a sharp knife), until you get to the seeds. Rotate the cucumber and repeat the process until you just have the core left which you can discard. Put the cucumber strips into a bowl and set aside.

In a small pan combine the sugar, water, vinegar, ginger and salt. Heat without boiling until the sugar is completely dissolved then allow to cool slightly before pouring over the cucumber. Add the chilli, spring onions and coriander and leave to completely cool.

Cut the fish into rough chunks then put into the food processor with the curry paste, fish sauce, ginger, spring onions, lime leaves and lime juice. Process until everything is evenly mixed and it forms a smooth paste. Transfer the mixture to a bowl then add the finely chopped beans and coriander and mix until everything is combined evenly.

When ready to cook the fishcakes heat the oil in a large frying pan. While the oil is heating make the fishcakes.

I like to use my medium sized ice cream scoop so they are all the same size but you could easily just take heaped tablespoons then roll them into a ball. Flatten them slightly before carefully adding to the hot oil in batches. Cook for a few minutes on each side until golden brown and cooked through. Remove with a slotted spoon and set onto a plate lined with kitchen paper. Cook the remaining fish cakes then serve while still hot with the Cucumber Dipping Sauce and some extra wedges of lime.

*If you would like to take part in this month's Sweet Heat Challenge, you have until April 27^th to submit your entry.